Line a 9x13 inch baking dish with parchment paper. In a large, microwave-safe bowl, melt together the butter and honey until smooth. Stir in the peanut butter. Add the rice crisps and stir until combined.

Press the mixture into the prepared pan in an even layer. Place in the freezer until firm.

Meanwhile, in a medium bowl, microwave the coconut oil and maple syrup until smooth. Stir in the almond or cashew butter and vanilla until smooth and drizzle-able.

Let the peanut butter mixture cool until it's thick, but still pourable.

Pour the peanut butter mixture over the frozen rice crisps. Cover and place in the freezer until firm, at least 1 hour or until completely firm and frozen.

Use a 2-inch circle cookie cutter to cut the crispy treats into circles. Dip each into melted chocolate and place on a parchment-lined baking sheet.

Transfer to the fridge to firm up. Keep stored in the fridge, covered, until ready to eat.