Place cupcake liners into 6 regular size muffin tin wells. Set aside.
Make the crust: Place Maxine’s Heavenly Peanut Butter Chocolate Chunk Soft Baked Cookies into a food processor and pulse until they are finely ground.
Stream in the melted butter until cookie crumbs are moist and hold together.
Divide crust mixture between the 6 liners and press into the bottom of the liners.
Freeze the crust for 30 minutes.
Make the filling: Add heavy cream to a large mixing bowl and beat with a handheld electric mixer on high until firm peaks form. Set aside.
In a separate mixing bowl, using the same beaters, beat peanut butter and cream cheese until smooth.
Add the confectioners’ sugar, toffee bits, vanilla, and salt and beat until smooth.
Gently fold the whipped heavy cream into the peanut butter-cream cheese mixture with a spatula until completely blended.
Spoon Peanut Butter Pie Filling into muffin tins (they will fill to the top). Freeze for at least one hour.
Make the Chocolate Ganache by microwaving heavy cream for approximately 90 seconds until hot but not boiling. Add chocolate and let sit for one minute then whisk vigorously until smooth. Let cool to barely warm, stirring occasionally (it will thicken as it cools.).
Spoon the Chocolate Ganache over the peanut butter cups and spread with the back of the spoon.
To garnish, melt peanut butter and drizzle over mini pies, sprinkle with salted peanuts and mini chocolate chips. Freeze for at least 4 hours.
When ready to serve, serve IMMEDIATELY after removing from the freezer as the mini pies soften quickly.