In a large skillet, put sugar, water and honey and cook on high flame until it caramelizes.

When amber caramel is formed, add butter and continue to cook until it melts and the mixture is smooth.

Remove from the heat and add rice crispies.

Mix well until the rice crispies are coated with a thin layer of caramel.

Smooth the mixture onto the bottom of a 20- by 20-centimeter (eight- by- eight-inch) square baking pan. It is very important to press tightly so that the layer is uniform and will not break when it is cut.

Cool the base layer for 10 minutes in the freezer and prepare the filling.

Chop the chocolate and put in a bowl.

Add peanut butter and melt together in a microwave or a double boiler until the chocolate melts and the mixture is smooth.

Pour the mixture over the base and smooth the top.

Cool for half an hour in the freezer.

Chop the chocolate and put in a bowl.

Add whipping cream and salt and melt together in a microwave or in a double boiler until everything melts and becomes a smooth and shiny ganache.

Pour the ganache over the chocolate and peanut butter and smooth.

Cool completely in the freezer for about two hours.

Using a sharp knife cut into bars of desired size.

Decorate each bar with thin strips of melted milk chocolate and serve.