Separate and spread out about 30-32 mini foil cupcake wrappers on a cookie sheet or in a baking pan (use the kind that you can use without a muffin pan when baking muffins or cupcakes. If you use smaller ones, you can make more peanut butter cups, with less peanut butter in each one).
Melt one bag of chocolate chips following the instructions on the bag.
Divide the melted chocolate between the muffin cups, and use a small brush to spread some of the chocolate partway up the sides of the wrappers. Place in the fridge until set.
Roll 1 tablespoon balls of peanut butter, and place one ball in the middle of each chocolate cup.
Melt the second bag of chocolate chips according to the instructions on the bag.
Divide the melted chocolate between the cups to cover the peanut butter balls.
While the chocolate is still soft, sprinkle the sea salt over the tops of the peanut butter cups.
If desired, let the chocolate finish hardening in the refrigerator.