To start with, line a muffin tray with paper candy cups or cupcake liners.
Now, melt the chocolate by using a double boiler method. For this, put a pot half-filled with water on the stove and keep a bowl on it. Make sure the bowl is large enough so that it does not touch the surface of the water.
Once done, add chocolate, coconut oil, and vanilla extract to the bowl and start stirring. The heat from the boiling water in the pot will dissolve your chocolate.
Fill the paper cups with 2 tsp chocolate each to make the bottom layer of your candy. After you are done, tap the tray against the kitchen counter for the chocolate to settle. Refrigerate the cups for about 10 mins.
Meanwhile, prepare the peanut butter filling the same way you prepared chocolate. Add peanut butter, coconut oil, salt, erythritol, and vanilla extract to a bowl and stir until it melts. The consistency should be like that of condensed milk.
Now, remove the muffin tray from the refrigerator and fill the cups with 1 tsp of the peanut butter mixture. It will spread on the chocolate but will not reach the edges. Keep the cups in the refrigerator for 10 minutes to let the peanut butter become firm.
To top the cups with the last layer, reheat the chocolate using the double boiler method. Take it off the pan once it has melted.
Check on the muffin tray and remove it to add the second layer of chocolate. Fill the cups with two tsp chocolate to cover the peanut butter layer.
Refrigerate the cups for about 30 minutes to 1 hour and your peanut butter cups will be ready. Peel the wrapper before eating and enjoy the candy melting in your mouth!
These candies last for up to a month. Keep them in a container with the paper cups on.
If you want to make a candy where the peanut butter layer is also visible, add 2 tsp of peanut butter instead of 1 and spread it evenly till the edges.