2 tablespoons honey
2 tablespoons peanut butter
2 1/2 cups semisweet chocolate chips
1 (15 ounce) can whole unsweetened chocolate, chopped
1 cup crushed peanut butter cups or candy bar pieces
Preheat the oven to 400 degrees F (200 degrees C). Line 10 baking sheets with aluminum foil.
In a small bowl, mix together the honey, peanut butter, chocolate, and peanut butter until smooth. Spread evenly thinly across prepared baking sheet.
Bake 15 minutes, rotating the tin at 375 degrees F (190 degrees C) place baking sheet from back of oven to sides. Cool completely.
In a small saucepan over low-temperature, microwave chocolate and peanut butter until smooth; remove from the microwave and press chocolate and peanut butter evenly onto the chilled sheet or just coat completely for a less cake-like look.
Next, in a small bowl, arrange cooled peanut butter and another third of the peanut mixture onto wooden candies or fine china pieces. Continue to pour chocolate and peanut mixture onto candies and begin to press until fully melted.