Line an 8x8 inch (20x20 cm) pan with parchment paper, leaving a bit overhang for easy removal.
In a microwave-safe bowl, melt the butter in short bursts of about 30 seconds, stirring in between, until fully liquid and fragrant.
Add the peanut butter and honey to the melted butter, then stir until the mixture is smooth, glossy, and well combined. It should smell nutty and sweet.
Crush the graham crackers into small crumbs or pieces, then gently fold them into the peanut butter mixture, creating a thick, sticky dough.
Transfer the mixture into the prepared pan, then press it down firmly with a spatula or your fingers to create an even, compact layer. You should hear a slight resistance as you press.
In a separate microwave-safe bowl, melt the chocolate chips in short intervals, stirring until smooth and shiny. This should take about 30-45 seconds.
Drizzle or spread the melted chocolate evenly over the pressed peanut butter mixture, creating a glossy top layer.
Place the pan in the fridge and chill for at least 2 hours, or until the bars are firm and set, with a shiny chocolate top.
Once chilled and firm, use the parchment overhang to lift the bars out of the pan, then place on a cutting board.
Using a sharp knife, cut into 12 equal bars, wiping the blade clean between cuts for clean edges.
Serve immediately or store in an airtight container in the fridge for up to a week. Enjoy these sweet, crunchy, and creamy treats!