Method

1. Bake tart shells according to directions; let cool.
2. In a small sauce pot add chocolate chips and butter, melt over medium low heat.
3. Brush the inside of the baked tart shells with chocolate sauce. Allow chocolate sauce to cool and harden inside tart shells (to speed up the process tarts may be placed in the fridge or freezer.)
4. Meanwhile, in a medium bowl, cream the peanut butter, cream cheese and icing sugar with an electric mixer on medium low speed until smooth and fluffy.
5. In another bowl, whip cream until soft peaks form; add vanilla extract; continue whipping until stiff peaks form.
6. Fold 1 3 of the whipped cream into peanut butter mixture in three stages; ensuring ingredients are thoroughly blended before each addition.
7. Spoon into tart shells and garnish with chopped peanuts.
8. Cover and chill at least 1 hour or until ready to serve.