• 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.