Directions

  1. Line 12-cup mini muffin tin with mini cupcake liners.
  2. Heat chocolate chips in a small microwave-safe bowl in microwave oven on high 1 minute or until melted, stirring every 20 seconds; stir in oil.
  3. Fill cupcake liners with half the chocolate mixture; top with strawberries, banana, remaining chocolate mixture and peanuts. Makes 12 cups.
  4. Freeze in an airtight container at least 1 hour or up to 2 weeks.