Chocolate Cups with Strawberries and Peanut Butter
1 large strawberry per cup cut into 5 slices
1 Tbsp peanut butter per cup
Muffin pan (use the backs of the cups)
Thaw dough overnight in the fridge, or for two hours on the counter.
Divide dough into 6-8 pieces depending on how many cups are on your muffin pan.
Gently stretch pieces of dough over the backs of the muffin pan. Make them evenly thick if possible.
Bake at 425 F for 6-8 minutes, turning halfway through. Thicker cups will take longer.
Remove chocolate cups from pan by popping them off of the back of the muffin tin as soon as it's cool enough to touch.
Spread peanut butter immediately so that it will become melty. Add strawberries. Enjoy!
Optional: try adding ice cream, whipped cream or other goodies.