Yield: 24 frozen peanut butter cups (1 Freestyle point each)
In a medium bowl mix the PB2 and water until smooth.
Fold in the Cool Whip.
Line a mini muffin pan with mini muffin liners. Spoon in the mixture.
Put in the freezer for 15 minutes, then drizzle on the chocolate. Place back in the freezer until it is completely frozen, about an hour.