The pairings for dark chocolate are seemingly endless. It works wonders with strawberries. It tastes richer with coffee. And don’t get me started about chocolate and red wine.

But my favorite way to enjoy chocolate is Parent Trap style—with a hearty dose of peanut butter to round out every bite. And while I don’t eat as many Oreos as I did as a kid, my love for chocolate and peanut butter has only intensified.

These chocolate peanut butter swirls are my new favorite 100-calorie indulgence. They require very few ingredients and a minimal amount of prep time, because when it comes to chocolate, immediacy is crucial. They were originally inspired by these mini sunbutter cups, but instead of layering them like a Reese's cup, I went with a swirling technique that’s pretty and fun.

Pop these out of the freezer when chocolate cravings hit, or serve 'em up to guests as a quick yet crowd-pleasing dessert. Their pre-portioned size keeps calories in check, and the decadent flavors mean you only need one. They’ll also work great as a last-minute Valentine’s Day treat!

Chocolate Peanut Butter Swirls

Makes: 12 mini-muffin sized cups Serving size: 1 cup

Ingredients  2/3 cup dark chocolate chips 4 tbsp. creamy peanut butter 2 tsp. coconut oil, warmed

Step 1: Melt the chocolate in the microwave or in a double boiler, watching closely and stirring occasionally to ensure it melts smoothly and doesn't burn. Spray a mini muffin tin with cooking spray, then evenly distribute the chocolate into the cups, spooning it mostly to one side.

Step 2: In a small bowl, stir together the peanut butter and the melted coconut oil until combined. This will help thin the peanut butter out, making it easier to mix with the chocolate. (This recipe also works great with sunbutter, but almond butter proved to be a bit too thin). Spoon the peanut butter mixture into the other side of the cups.

Step 3: Using a toothpick, swirl the chocolate and peanut butter together. There's no right or wrong way to do this—just have fun with it!

Step 4: Place the muffin tin in the freezer and allow them to set for at least half an hour. Run a sharp knife around the edge of the cups to pop them out of the tin. Serve immediately—the peanut butter will begin to soften quickly (but in my opinion, that makes for an even more scrumptious result).

Serving Size: 1 mini cup CALORIES 100; FAT 7.4g (sat 3.9g, mono 1.3g, poly 0.8g); PROTEIN 1.8g; CARB 9g; FIBER 1g; CHOL 0mg; IRON 0.7mg; SODIUM 29mg; CALC 2mg