Pulse graham crackers and salt in a food processor until finely ground.
Transfer to a small bowl, stir in peanut butter and honey and chill in refrigerator for 10-15 minutes.
Line a small cookie sheet with wax paper.
Divide and roll the peanut butter mixture into 24 small balls (approximately ½ tbsp. each), place on cookie sheet and flatten slightly into a disk shape. Chill disks for at least 1 hour.
Meanwhile melt 12 oz. chocolate chips in microwave with ½ tbsp. Crisco until smooth (approximately 30-45 seconds). Remove and cool slightly.
Spoon approximately ½- ¾ tsp. of melted chocolate into each lined cup. Spread so chocolate covers bottom and ½ way up the sides of each cup. (Set remaining chocolate aside and keep at room temperature)
Chill chocolate cups until hardened (approximately 30 minutes).
Once both items are chilled, press 1 peanut butter disk into each chocolate lined cup; spoon additional melted chocolate on top of each until it reaches the top of each paper liner.
Chill until hardened (approximately 1 additional hour) and store in refrigerator until ready to serve.
Yields 24 mini peanut butter cups.
Serve & enjoy!
Recipe by How to Have it All at https://www.howtohaveitall.net/peanut-butter-cups-recipe/