Line your 8-inch square baking dish with parchment paper for easy removal.
Melt the butter and peanut butter together in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth and glossy. Let the aroma of toasted nuts fill your kitchen.
Stir in the honey and vanilla extract, mixing until the mixture is well combined and has a silky texture.
Add the graham cracker crumbs and salt to the peanut butter mixture, folding in with a spatula until the mixture becomes thick and crumbly but holds together when pressed.
Press the mixture evenly into the prepared dish using the back of a spatula or your fingers, smoothing out the top for a flat surface. Chill in the refrigerator for 30 minutes to firm up.
While the base chills, melt the chocolate chips in a microwave or double boiler until glossy and smooth, stirring gently to prevent burning. The chocolate should be warm and fluid with a rich aroma.
Pour the melted chocolate over the chilled peanut butter base, spreading it evenly with a spatula or the back of a spoon. The chocolate should shimmer and create a smooth, even layer.
Return the dish to the refrigerator and chill for at least 1 hour, or until the chocolate is set and firm. You'll notice the chocolate crackles slightly when it’s ready.
Once set, use a warmed, sharp knife to carefully cut the bars into squares. Warming the knife slightly helps achieve clean, smooth slices.
Serve the bars directly from the fridge for a firm bite or let them sit at room temperature for a softer, melt-in-your-mouth texture. Store leftovers in an airtight container in the fridge for up to a week.