Place the chocolate chips in a microwave safe bowl and microwave in 20 second increments, stirring each time, until smooth. Be careful not to burn the chocolate or it will seize up

Stir the vanilla extract into the melted chocolate

Line a muffin tin with liners

Place 1 ½  teaspoons of the melted chocolate into each muffin liner

Tap the pan down onto the counter top to flatten the chocolate

Place the muffin tin in the fridge or freezer until set (10-15 minutes)

Mix together the peanut butter, powdered sugar and salt in a bowl until combined.

Once the first chocolate layer has hardened, remove the muffin tin from the freezer

Distribute the peanut butter mixture evenly into the 12 muffin cups

Tap the pan onto the counter top again to flatten the peanut butter layer

If your chocolate has hardened, you can microwave it for another 10 seconds to help loosen it up

Drizzle the remaining melted chocolate over the tops, tapping the pan down as you go to flatten the layer

Top the peanut butter cups immediately with flaked sea salt before the chocolate hardens

Place in the fridge or freezer to chill until the chocolate is set