Chocolate Peanut Butter Overnight Oats

In a medium bowl, stir oats and peanut butter powder. Divide evenly between cups.

In a large liquid measuring cup, combine yogurt drink and honey. Microwave just for 10–15 seconds until the honey melts. Be carefully not to cook too long, or you’ll cook the yogurt. Whisk together until the honey is dissolved in the yogurt.

Divide mixture evenly between the cups. Place into the refrigerator and chill at last 6 hours or up to overnight.

For the peanut butter cups, in a medium, microwave-safe bowl using half power and 30-second cooking intervals, melt chocolate chips until smooth and melted.

Place 2 mini muffin liners into 2 mini muffin pan cavities. Pour a small amount of melted chocolate into the bottom and smooth out. Divide 3 teaspoons (or 1 tablespoon) of the peanut butter between each cavity, leaving space around the side. Place in the freezer until set, about 30 minutes.

Once set, re-warm the chocolate chips to melt them. Fill the muffin liners so that the peanut butter is covered. Place into the freezer to set while the oats set.

Once the oats have sat long enough, chop up the peanut butter cups and divide between the cups. Finally, drizzle with the remaining peanut butter. Devour.