Line a small, rimmed baking sheet with parchment paper. Line the cups of a mini-muffin pan with muffin papers. Set aside.

In a medium bowl, beat the peanut butter, powdered sugar, and vanilla together. Start on low speed and gradually increase the speed to medium-high. Beat until the mixture is smooth and well combined– about 1 minute. Add the chopped peanuts and fold them into the mixture.

Scoop out 1 teaspoon sized portions and roll them into balls. Place them on the parchment lined baking sheet and press them down slightly to form ¼-inch thick discs.

Add the chocolate bark and dark chocolate chips to a medium sized microwave safe bowl. Heat in 30-second intervals, stirring after each interval, until the chocolate is completely melted.

Transfer the chocolate to a piping bag or a Ziploc bag with the corner cut off.

Pipe a small dollop of chocolate (about ½ teaspoon) into the bottom of one well on the mini-muffin pan. Place a disc of peanut butter on top of the chocolate and then pipe enough additional chocolate to cover the peanut butter completely. Repeat with the remaining peanut butter cups.

Place the peanut butter cups in the fridge to set for 30 minutes.

To serve, sprinkle with flakey sea salt and enjoy.