In a mixing bowl, combine finely ground chocolate graham crackers, melted butter, and a pinch of sea salt. Mix until well combined, then press the mixture evenly into the bottom of a tart pan.

Preheat your oven to 350°F. Bake the crust for about 10 minutes, or until it feels set. Allow it to cool completely before adding the filling.

In a separate bowl, combine creamy peanut butter, ¼ cup of heavy cream, and confectioners’ sugar. Use a whisk or mixer to blend until it’s smooth and creamy.

Pour the peanut butter filling into the cooled tart crust. Smooth it evenly across the surface with a spatula.

Heat the remaining ½ cup of heavy cream in a saucepan until it simmers, then pour it over the semi-sweet chocolate chips. Stir until fully melted and smooth.

Spread the ganache over the peanut butter layer, covering it entirely. Let it settle into a glossy finish.

Place the tart in the refrigerator and allow it to chill for at least 2 hours.

Once set, sprinkle mini chocolate chips and edible silver star sprinkles on top. Slice and serve.