In a large mixing bowl, combine 1 cup of vanilla protein powder and 1 cup of dry oats. Stir thoroughly until evenly blended.

Add 1 cup of creamy peanut butter and a splash of milk to the dry mixture. Mix well until the mixture forms a thick dough.

With clean hands, take portions of the dough and press it firmly to ensure it binds well.

Using silicone muffin cups, fill each about two-thirds full with the prepared dough. Press down firmly to form a solid base.

In a microwave-safe bowl, melt 1 cup of milk chocolate chips in 30-second intervals, stirring until smooth. Distribute chocolate over each cup.

Place the filled muffin cups in the refrigerator to chill for about 20 minutes, or until the chocolate has set.

After chilling, gently remove the cups from their silicone molds. Serve immediately or store in an airtight container.