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Preheat oven to 425°F. Roll out round pie crusts and use round 3 1/2-inch cookie cutter to cut out circles from pie dough. Round cookie cutter should be slightly larger than top of tart shell. Cut out 5 rounds from each pie crust. Grease tart shells and place pie dough rounds down into tart shells, carefully pressing dough into scalloped edges and bottom of tart shell. Pierce bottom of tart shell with fork to prevent it from baking too high. Bake tartlet shells for 8 to 9 minutes or until golden brown. Remove from oven and allow to cool before flipping out onto work surface. Melt chocolate chips in microwave-safe bowl or double broiler. Carefully dip scalloped edges of tart shells into chocolate and flip over to let cool. Scoop mini balls of ice cream into shells. Top with drizzle of warm, melted chocolate chips and garnish with chopped peanuts.
