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Mix the hot cocoa with 3 Tablespoons water in a small mixing bowl. In a separate bowl, mix the peanut butter spread with 1/2 Tablespoon water. Place three paper muffin cups or espresso cups on a plate. Spoon out enough of the cocoa mixture to just cover the bottom of the cups. Add equal portions of the peanut butter mixture to each cup. Top off each cup with equal portions of the remaining hot cocoa mixture. Place in freezer for an hour or until tops are totally set.
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