Preheat oven to 425 degrees F. Roll out round pie crusts and use round cookie cutter (mine was 3-1/2 inch round) to cut out circles from pie dough. You want your round cookie cutter to be slightly larger than the top of your tart shell. I was able to cut out 5 rounds from 1 pie crust round.

Grease tart shells and place pie dough rounds down into tart shells, carefully pressing the dough into the scalloped edges and bottom of the tart shell. Pierce bottom of tart shell with a fork to prevent it from baking too high.

Bake tartlet shells for 8-9 minutes or until golden brown. Remove from oven and allow to cool before flipping out onto work surface.

Melt chocolate chips in a microwave-safe bowl or a double broiler. Carefully dip the scalloped edges of the tart shells into the chocolate and flip over to let cool.

Scoop mini balls of Bunny Tracks Ice Cream into the shells.

Top with a drizzle of warm chocolate and a garnish of chopped peanuts.

Enjoy!