Line a mini-muffin pan with mini cupcake paper liners. Set aside.
Melt 1 bag of the chocolate in a double boiler. (Or you could do this using a microwave, melting the chocolate for 30 second then additional 5 minute intervals until melted). Stir with a spoon or spatula until smooth. Remove the pan of melted chocolate from the stove and turn off the heat.
Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the paper liners. Coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
Peanut Butter Filling
In a bowl, combine the peanut butter, crushed cookies or graham crackers, powdered sugar and 1/2 tsp salt. Stir with a spoon until well combined.
Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining bag of chocolate and melt.
Meanwhile, remove the muffin pan from the refrigerator. Then divide peanut-butter mixture in tablespoonfuls or 1 inch balls into the chocolate cups.
By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
Use the back of a teaspoon to level out the tops and swirl the top of the chocolate. Top with a sprinkle of himalayan sea salt.
Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
Remove the pan from the refrigerator and remove from wrappers. Enjoy!
You may use whatever sea salt you have on hand. If you have a gluten intolerance, feel free to use any crunchy gluten free butter cookie in the filling.