½ cup NNM Toffee Crunch Peanut Butter
1. Line a cupcake pan with 6 liners.
2. In a small pot over low-medium heat, combine the peanut butter, maple syrup and 1 tablespoon coconut oil.
3. Once smooth, remove from heat and stir in the salt and oats.
4. Press the mixture evenly into the bottom of the liners.
5. Melt the chocolate and 1 tsp coconut oil together in a microwave safe bowl until smooth.
6. Spoon the chocolate over each oat cup. Chill until solid.