Peanut Butter Cookie Dough Frozen Yogurt Cups

Melt your chocolate for layer 1 and line the cavities of a muffin tray with a spoonful of chocolate in each, swirling around the sides to make sure those and the bottom are all coated. Place in the freezer for 10-15 min to set. While that’s setting, prepare layer 2. In a small bowl, whisk together the yogurt and peanut butter until smooth, then add the protein powder and mix again. Stir through the chopped chocolate. Remove the muffin tray from the freezer and dollop a spoonful of the cookie dough yogurt into each cup. Set in the freezer while you mix together the peanut butter and syrup for layer 3 (should form a caramel-like texture that you can roll in your fingers). Add a dollop to each cup, then pour over the final layer of chocolate. Place in the freezer to set for a few hours or overnight. When ready to eat, let thaw for a few minutes before enjoying!