Frozen Peanut Butter Cups

8 oz. ff cool whip
1/2 cup peanut butter (i used extra crunchy)
2 tablespoons chocolate syrup

Line muffin pans with liners. with spoon, mix cool whip and peanut butter until well combined. Spoon even portions into muffin liners.

Top each with a swirl of chocolate syrup. Freeze 6-8 hours until frozen.

Once solid, remove the pan and place into freezer bag or container.

servings--12
points per serving--2 pts

You can also use mini size foil cups and make 24 at 1 pt each. They don't re-freeze real hard and the chocolate never freezes. These kind of melt in your mouth.