Melt chocolate chips with a little coconut oil. To make 2 dozen, I used about 4 1/3 cups chocolate chips, and about a tablespoon of coconut oil per cup (1 teaspoon = 1/3 tablespoon!), which was maybe a little too much coconut oil. I melted them in the microwave, heating them for about 30 seconds at a time and then taking them out to stir.
Put muffin cups in trays. Spoon about a tablespoon of the melted chocolate into each muffin cup. Put about a teaspoon of rice crispies on top of that, patting them down into the chocolate. Put about a teaspoon of creamy peanut butter on top of that. If you keep the peanut butter to the center of the cup, the chocolate will come around it on its own, creating the magic “hey, there’s peanut butter in the middle of this!” effect. Spoon another tablespoon-ish of melted chocolate on top of each, smoothing it out with the back of the spoon. Refrigerate for at least an hour.