In a large bowl, add peanut butter, honey, oil, vanilla & powdered peanut butter. Mix well.
Next, add oats and m&ms/chocolate chips. Stir.
Add mini muffin baking cups to your mini muffin tin or spray with non-stick spray. Divide oat mixture evenly to muffin tins <about ½ Tbsp each>. Press down with the back of your measuring spoon.
In a medium bowl add peanut butter fudge ingredients and mix well.
Add a dollop <about ½ tsp> of the pb mixture in each mini cupcake well, on top of the oat mixture. Smooth out the top with the back of your measuring spoon.
In another medium microwave-safe bowl, add chocolate topping ingredients. Microwave in 20 second intervals, until mostly melted. Stir in between each interval, so the chocolate doesn't burn.
Add a small spoonful <about ¼ tsp> of melted chocolate on top of the pb fudge in each mini cupcake well.
Place in the freezer or refrigerator. Let them cool & harden, then enjoy! <<I like to store in the freezer, but the refrigerator will do.>>