For either version, start by melting the chocolate:

1. Fill a medium saucepan about 1/3 of the way with water. Set over high heat and bring to a boil.
2. Line a muffin tin with parchment muffin liners. You can also use a mini muffin tin.
3. Pour about 2/3 of the chocolate chips into a heat-proof bowl. Use a bowl that sits on top of the saucepan without touching the water. Once water is boiling, lower heat to a simmer and set the bowl of chocolate over the top. Stir occasionally as the chocolate melts.
4. Once the chocolate is melted, remove from heat. Stir in remaining chocolate chips until chocolate is smooth.

For the Chocolate Peanut Butter Cups:

1. Scoop about 1 tablespoon of melted chocolate into the bottom of each muffin cup. Follow by scooping about 1/2-1 teaspoon of peanut or almond butter on the center of each chocolate. Use less if you are making minis. Finish by scooping chocolate over the top, using a spoon to push the chocolate over the sides, too.
2. Sprinkle the chocolate with flaky salt. Then, transfer to the fridge. Allow chocolates to set for about 20 minutes. They taste great straight out of the fridge while cold, but I also like to let them warm to room temp before eating.

For the Rice-Krispies & Marshmallow Chocolate Cups:

1. Stir 1/2 cup of Rice Krispies cereal into the bowl of melted chocolate. Scoop about 1 tablespoon into the bottom of each muffin cup.
2. Next, scoop about 1/2-1 teaspoon of marshmallow fluff into each cup, followed by 1/2-1 teaspoon of strawberry jam, if using. Finish by scooping more of the chocolate-Rice Krispies mixture over the top, using a spoon to push the chocolate over the sides to completely cover the filling.
3. Sprinkle some Rice Krispies over the top of each chocolate cup. Refrigerate for 20 minutes or so to set.