Chocolate

4 cups (2 12oz bags) white chocolate chips

3 tbsp coconut oil

food coloring (optional)

sprinkles or edible flowers to top (optional)

Filling

1/2 cup all natural crunchy peanut butter

1/4 cup pure maple syrup

1 tbsp powdered sugar

1/4 tsp vanilla extract

1/4 tsp sea salt

Line 3 mini muffin tins with cupcake liners

In a medium mixing bowl, combine peanut butter, maple syrup, powdered sugar, vanilla extract, and sea salt. Refrigerate until needed

Divide white chocolate chips into 3 small microwave safe mixing bowls

Add 1 tbsp coconut oil to each bowl

Microwave each bowl for ~30 seconds or until chocolate chips are completely melted

Using the food coloring, color each bowl of chocolate the colors of your choice (I made mine a light pink, light orange, and lavender)

Spoon chocolate mixture into each muffin tin just until bottom is fully covered with chocolate. Put in refrigerator to harden for 10 minutes. Repeat with all 3 muffin tins.

Add ~2 tsp of the peanut butter mixture to each hardened chocolate layer and spread to form a flat, even layer

Spoon about 3 tsp of the chocolate mixture onto each peanut butter layer and top with decorations of choice

Refrigerate to harden for 30 minutes before enjoying