Begin by preparing your muffin tray. Line each cup with cupcake liners or lightly spray with nonstick spray.

In a medium saucepan, combine creamy peanut butter, honey, and salt. Heat over medium-low, stirring for 3-5 minutes until smooth.

Remove from heat and pour the peanut butter mixture over Rice Krispies in a mixing bowl. Fold gently to coat.

Scoop the mixture into the prepared muffin cups, filling about ⅔ full. Press down firmly to compact the mixture.

In a microwave-safe bowl, melt chocolate chips in 20-30 second bursts, stirring in between, until smooth.

Spoon melted chocolate over each Rice Krispie cup and smooth the tops with a spatula.

Chill the muffin tray in the refrigerator for about 30 minutes until the chocolate is set firm.