Place chocolate snaps in a food processor and pulse until you get crumbs. Slowly add in the butter and pulse a few more times until the crumbs start to stick together.

Spoon 1 tablespoon of the crumb mixture into each of the jars and press down. Place jars into the refrigerator.

Place the cream cheese, peanut butter, sugar, and vanilla extract into a medium bowl and beat with a hand mixer until all the ingredients are combined and creamy.

Slowly fold in the whipped topping and 4 tablespoons of mini chocolate chips.

Take jars out of the refrigerator and spoon 2 tablespoons of cheesecake filling into each of them. If there is leftover filling just divide it evenly among the jars. Spread the filling over the crusts.

Sprinkle the rest of the chocolate chips and some of the crumb mixture over each of the jars.

Put the lid on and return to the refrigerator for 2-3 hours. Serve cold.