Crush the rice cakes into a bowl until they are completely broken down into small crumbs.
Add the peanut butter and honey. Mix well until fully combined. Mixing with your hands can make this easier.
Press the mixture tightly into a mini muffin tin. Make sure to pack it down firmly so the cups hold their shape.
Melt the chocolate chips in the microwave or on the stovetop until smooth.
Spoon melted chocolate over the tops of the peanut butter mixture.
Refrigerate for about 1 hour, or until firm and set.
Store in the refrigerator.
