Step 1

Preheat the oven to 350°F (180°C).

Step 2

Lightly grease the brownie pan with nonstick spray. Spread 2 tablespoons of brownie batter in each cup.

Step 3

Bake for 20 minutes, until the brownies are cooked through, but still soft. Let cool completely in the pan, about 20 minutes.

Step 4

While the brownies cool, take the ice cream out of the freezer to soften.

Step 5

Spread 1 heaping tablespoon of softened ice cream on top of each cooled brownie in the pan. Top the ice cream with a graham cracker square, pressing down to adhere. Freeze for 1 hour.

Step 6

Make the magic shell: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and all of the chips are completely melted.

Step 7

Line a baking sheet with parchment paper and place a wire rack on top. Pop out the ice cream bars from the pan and set them onto the wire rack.

Step 8

Coat each ice cream bar with 2 tablespoons of magic shell. Return to the freezer for 20 minutes.

Step 9

In a medium bowl, combine the heavy cream, peanut butter, and powdered sugar. Beat with an electric hand mixer for 4-6 minutes, until medium peaks form.

Step 10

Top each ice cream bar with 2 tablespoons of peanut butter whipped cream and a peanut butter cup half.

Step 11

Enjoy!