Place parchment paper on a large sheet pan. Set aside.
Follow the package directions for melting the milk chocolate. I microwaved mine at half power in 30 second increments, stirring after each 30 seconds until melted and smooth.
Spread in an even layer on the parchment paper, it will NOT cover the pan. (see picture in post above).
Melt peanut butter chips in a microwave safe bowl by microwaving at half power in 20 second intervals, stirring until melted. The chips should be smooth and run off the spoon easily. If yours seem too thick, stir in a 2-3 teaspoons of melted coconut oil to thin it out.
Drizzle the melted peanut butter chips on top of chocolate. Run a toothpick knife through the peanut butter in a circular motion to get the swirl effect.
Sprinkle evenly with peanut butter cups. Let the candy set at room temperature, for 1 to 2 hours or until firm. Break or cut into serving size pieces.