How to make it

  • Line mini muffin/cupcake pans with mini liners.
  • With spoon, mix cool whip and peanut butter until well combined.
  • Spoon even portions into muffin liners. (I usually get 24 minis out of this)
  • Top each with a swirl of chocolate syrup.
  • Freeze 6-8 hours until frozen.
  • Enjoy!

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