Prep your tray. Line a mini muffin pan with 24 paper liners. Clear some freezer space so the tray can sit flat.

Make the filling. In a bowl, stir together the peanut butter, Nutella, maple syrup, vanilla, and a pinch of fine sea salt. Mix until smooth and glossy. If it’s too thick, warm it for 10–15 seconds in the microwave to loosen.

Melt the chocolate base. In a microwave-safe bowl, combine 3/4 cup chocolate chips with 1 1/2 tablespoons coconut oil. Microwave in 20–30 second bursts, stirring between each, until just melted and smooth. You can also melt over a double boiler.

Create the bottom layer. Spoon about 1 teaspoon of melted chocolate into each liner. Tilt the pan or use the back of a spoon to spread it slightly up the sides. Freeze for 8–10 minutes to set.

Add the filling. Scoop about 1 heaping teaspoon of the peanut butter Nutella mixture onto each chocolate base. Press gently to flatten without touching the liner edges. If you’re adding crunch—like crushed pretzels or chopped nuts—sprinkle a small pinch on top now and press lightly.

Top with chocolate. Melt the remaining 3/4 cup chocolate chips with 1 1/2 tablespoons coconut oil. Spoon enough over each cup to fully cover the filling and seal the edges. Tap the tray gently on the counter to smooth the tops.

Finish and freeze. Sprinkle a few flakes of sea salt on top for contrast. Freeze for 25–35 minutes, or until firm to the touch.

Serve. Pop a cup out of the liner and take a bite. For the best texture, let them sit at room temperature for 2–3 minutes before eating so the centers turn creamy.