Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 12-cup mini tart pan or mini muffin tin with non-stick cooking spray.
2. Unroll the refrigerated pie crusts and use a round cookie cutter or glass to cut out circles slightly larger than the tart pan wells. Gently press each pie crust circle into the prepared tart pan, ensuring they cover the bottom and sides completely.
3. In a medium mixing bowl, combine creamy peanut butter and powdered sugar. Mix thoroughly until a smooth, spreadable consistency is achieved.
4. Spread a thin layer of the peanut butter mixture into the bottom of each pie crust, covering approximately 1/3 of the tart shell.
5. Sprinkle chopped Snickers bars evenly over the peanut butter layer, distributing them equally among the tart shells.
6. Place the tart pan in the preheated oven and bake for 12-15 minutes, or until the pie crust edges turn golden brown.
7. While the tarts are baking, prepare the chocolate ganache by combining chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
8. Remove the tarts from the oven and let cool in the pan for 5-10 minutes. Carefully transfer to a wire cooling rack.
9. Drizzle the chocolate ganache over each tart, allowing it to cascade down the sides. Immediately sprinkle chopped peanuts on top for added texture and garnish.
10. Allow the tarts to cool completely, approximately 15-20 minutes, so the chocolate can set. The tarts can be served at room temperature or slightly chilled.
11. Store any leftover tarts in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, let them sit at room temperature for 10-15 minutes before serving.