• Prepare muffin tins with paper liners

First Chocolate Layer:

• Combine the chocolate and 6 tablespoons of the oil in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until completely melted and smooth. Add 1 teaspoon vanilla and stir to combine.
• Pour half of the chocolate equally into 18 muffin molds. This is your first layer. Freeze for about 15 minutes.

Peanut Butter Filling:

• Combine peanut butter, honey and remaining 2 tablespoons oil in a microwave-safe bowl. You want to have a consistency that you can pour, so heat for about 20-30 seconds. Stir well, add remaining 1 teaspoon vanilla, and allow to cool slightly. The mixture should be very smooth.
• Pour the peanut butter mixture evenly over the cold chocolate molds that are in the muffin tins. This is your second layer. Freeze again immediately for about 15 minutes.

Final Chocolate layer:

• Remove molds from freezer and add remaining layer of melted chocolate on top of the cold peanut butter layer, dividing equally between all muffin tins.
• Return to the freezer for at least one hour, or until set.

Storing and Serving:

• Remove from tins. To serve, peel off muffin papers, and allow about 5 minutes to soften. If desired, store in the freezer, tightly sealed, in the muffin papers until ready to serve, for about 1 month.