In an eight-quart saucepan, over low heat, gently warm honey, peanut butter and chocolate. Cook until smooth and liquefied. (This can also be done in the microwave in short intervals.)

Remove from flame. Add rice crispies and coat with peanut butter mixture.

Spread onto cookie sheet. Cool.

Decorate as desired (see suggestions below) and cut into small squares or triangles.

Melt 15 ounces baking chocolate and spread over cold peanut chews. With a fork make designs vertically and horizontally.

Melt white chocolate and peanut butter (this can be done in the microwave or on the stove).

Simultaneously, in a second pot or bowl, melt baking chocolate.

Spread peanut chocolate over cooled peanut chews. While still hot, drip baking chocolate in thin straight lines, one-and-a-half inches apart, vertically across the whole cookie sheet.

Immediately take a knife and pull on the chocolate lines horizontally. The two chocolates will now combine to form a circular – leaf pattern.

Cut into squares or triangles, or use a round cookie cutter to cut into circles.