Irresistible Peanut Butter Chocolate Cups

Preheat your oven to 350°F (175°C).

In a food processor, combine the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Press the dough evenly into the bottom and up the sides of a muffin tin to form tart shells. Prick the bottoms with a fork and bake for 12-15 minutes, or until golden brown. Let cool completely.

In a medium bowl, mix together the peanut butter, honey, and vanilla extract until smooth. Spoon the mixture into the cooled tart shells, spreading it evenly.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for a minute, then stir until smooth.

Pour the chocolate ganache over the peanut butter layer in each tart shell. Refrigerate for at least 1 hour, or until set.

Enjoy these Irresistible Peanut Butter Chocolate Cups, a perfect blend of creamy peanut butter and rich chocolate in a crispy tart shell!