Place chocolate chips in microwave safe bowl and microwave on high for 15 seconds. Take out and stir to prevent burning and place in the microwave for another 15 seconds. Or put chocolate chips in a pan on the stove on very low heat and add a couple tablespoons of water to prevent burning. Stir constantly.
After chocolate is fully melted, place one-half tablespoon of chocolate in the bottom of each mini muffin liner and spread it so that it completely covers the bottom of the liner.
Put the muffin pan in the freezer for about five minutes or until chocolate has completely cooled.
Meanwhile, mix peanut butter and Greek yogurt together with a spoon until mixture is fully blended and creamy.
Once chocolate has cooled in the freezer, place one-half tablespoon of peanut butter mixture on top of the chocolate and spread the peanut butter mixture evenly over the chocolate.
Place the muffin pan in the freezer for about 5-7 minutes or until peanut butter is not sticky.
Place another ½ T. of dark chocolate on top of the chilled peanut butter layer. (If chocolate has harden, place it back in the microwave for 5-7 sec until soft again). Spread the chocolate with a small spatula so that it evenly covers the top.