In a medium-sized mixing bowl, stir together the crushed pretzels, sugar and melted butter until the consistency resembles damp sand.
Transfer pretzel mixture to a small baking sheet, bake 8–10 minutes then remove from oven and allow it to cool completely.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until smooth. Add peanut butter, sugar, vanilla and salt, beating until completely combined and smooth—make certain to scrape the sides of the bowl throughout the process. Add whipped topping and beat on high speed until thoroughly combined, scraping the bowl as needed. Fold peanut butter chips into the mixture and set aside.
Place 2 heaping tablespoons of the pretzel crust mixture into the bottom of each ramekin, cup or jar and press lightly into an even layer. Next, spread enough peanut butter filling evenly on top of the crust to fill the ramekin slightly less than halfway. Refrigerate the ramekins at least 30 minutes, leaving the remainder of the filling out at room temperature so that it stays spreadable.
To make the chocolate layer, heat cream in a small saucepan until the cream is scalding—too hot to touch—but not boiling. Remove from heat and add chocolate chips and honey. Allow the chips to sit 30 seconds before stirring continuously until all the chips are melted. If you need to melt the chocolate a little further, return the pan to low heat just briefly—but be careful not to scorch it!
Remove the ramekins from the fridge, spoon a tablespoon of chocolate sauce on top of the filling and spread evenly. Top with the remaining peanut butter filling and smooth the tops. Layer with the remaining chocolate sauce then sprinkle with chopped peanuts.
Return the ramekins to the fridge for 3–4 hours to cool completely. Serve as-is or with a dollop of whipped topping.
One Last Thing
This recipe is so much better than ‘I can’t-move-it’s-so-heavy peanut butter pie’!