Combine the peanut butter and three tablespoons of molasses in a bowl and stir until combined. Take a small piece and give it a taste. I like a big, strong molasses flavor combined with the peanut butter so I added that fourth tablespoon, but if you prefer something a little more subtle, then you're done with this step.

In a microwave safe dish, combine the chocolate chips with the coconut oil. Stir so that the chocolate pieces are coated. Then place in a microwave and heat in 22 second increments, stirring in between, until the chocolate is melted and smooth.

Place candy paper cups in a mini muffin pans and pour enough chocolate to just coat the bottom of each paper cup. Sometimes you can tilt the pan a little to help spread the chocolate evenly across the bottom of the papers. Place the pan in your freezer for a minute or two to allow the chocolate to solidify. (I only have one mini muffin pan so I do this step in batches - 12 at a time)

When the chocolate is ready, remove from the freezer and place a dollop of the peanut butter molasses mixture in each. Press the peanut butter mixture a little so that it's spread across the chocolate.

Your melted chocolate should still be nice and smooth, but if it's firmed up a little, place it in the microwave for a few seconds. Stir, and then pour a bit over the top of the peanut butter layer of your candies. Again, tilt the pan as needed to help spread it consistently across the top of each candy.

When each piece is coated, place the tray in the freezer again to help the chocolate firm up.

Repeat this step until done. I'm usually left with a little bit of the peanut butter molasses mixture which I must say tastes great on it's own as well.

Store in the fridge.