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In a mixing bowl, combine the rolled oats, chia seeds, milk, Greek yogurt, maple syrup, vanilla extract, and a pinch of salt. Stir until well blended.
Fold in the mini chocolate chips gently.
Spoon half the mixture into a mason jar, then add half of the fudge sauce and a few chopped peanut butter cups. Repeat with the remaining oats and toppings.
Seal the jar and refrigerate for at least 6 hours or overnight.
In the morning, stir gently if desired, or eat as-is with an extra drizzle of fudge sauce and more peanut butter cups on top.