Line a 12-cup mini-muffin pan with small paper cups. Process crackers and sale in a food processor unroll ground. Transfer to a bowl; stir in peanut butter and honey. Chill for 10minutes.

Line a plate with plastic wrap. Divide peanut butter mixture into 12 1-Tbsp. balls. Flatten slightly. Place on plate; cover with plastic wrap and chill.

Place chocolate in a bowl set over a pan of simmering water. Stir untill chocolate is smooth. Remove from heat; let cool slightly.

Spoon 1tsp. chocolate into each paper cup. Spread over bottoms and halfway up sides of paper. Chill untill hardened, about 30 minutes (keep remaining chocolate at room temp.) Press a peanut butter disk into each shell.

Spread 1Tbsp. chocolate on top of each disk. Chill untill firm, about 1 hour. Keep refrigerated untill ready to serve.