In a medium saucepan, combine 1 cup of smooth peanut butter and ½ cup of honey over low heat. Stir continuously for about 3–5 minutes until the mixture is smooth and well-blended, ensuring it doesn't come to a boil.

Remove the saucepan from heat. Stir in 1 teaspoon of vanilla extract until mixed well.

In a large mixing bowl, pour the peanut butter mixture over 6 cups of Rice Krispies cereal. Gently fold the cereal into the mixture for about 2 minutes until fully coated.

Line a standard muffin tin with paper liners. Spoon the mixture into each liner, filling about three-quarters full and pressing down firmly.

In a microwave-safe bowl, combine 1 cup of semi-sweet chocolate chips and 2 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring until melted and smooth, about 1-2 minutes.

Drizzle or spread the melted chocolate over each Rice Krispie cup, completely covering them.

Place the muffin tin in the refrigerator for at least 30 minutes to allow the chocolate to firm up.

Once set, remove the cups from the muffin tin and serve them chilled or at room temperature.