In a microwave-safe bowl, melt the chocolate chips. Microwave for 1 minute and remove to mix. Repeat this until the mixture becomes totally smooth. Typically takes 1-2 minutes based on your microwave. You can also melt your chocolate chips on the stove -- spray a small saucepan with non-stick spray and melt your chocolate over low heat, stirring frequently. On the stove, it should take about 3-5 minutes.
Line a mini muffin tin with liners and spray lightly with a non-stick spray (I use coconut oil).
Pour 1/2 Tbsp of the melted chocolate into each liner, so it fills up just about halfway. Shake the tin to even out the chocolate.
Add a small dollop, about 1 tsp, of fruit spread/jam to each liner on top of the chocolate. Shake the tin to even out the layers.
Add a 1/2 Tbsp of creamy peanut butter on top of the jam. This should be enough to fill each liner nearly to the top. Take a toothpick, a chopstick, or the tip of a knife and swirl the layers of each cup so the chocolate, peanut butter, and jam begin to mix. Shake the tin to even out, and then sprinkle flaky sea salt on top of each!
Place the mini muffin tin in the freezer for 2 hours or until the cups are set. When you're ready to eat, let the cups thaw for a couple of minutes, then remove the liner and enjoy! Store in the freezer.
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