To make the caramel
Combine all ingredients in a food processor and process until smooth. Set aside.
To make the chocolate
Combine all ingredients and whisk together until smooth.
Set out 12 PB cup tins (I use the large size, you can use smaller, but then adjust the filling measurements to your size). Fill the tins 1/4 full with chocolate.
Place in the freezer until set, about 10 min.
Take your filling, and spoon one mounded Tbsp into the center of each cup (you don’t want it sticking up too far or it will poke out the top of the chocolate, so flatten it slightly.
Top with remaining chocolate so it is even with the top of the cups.
Place in the freezer to harden for about 15 minutes, and enjoy! Store in the fridge in an airtight container.