Line your 20x20 cm (8x8 inch) pan with parchment paper, leaving some overhang for easy lifting later.
Place the chocolate chips in a microwave-safe bowl and melt them in 30-second bursts, stirring between each, until smooth and glossy.
In a separate bowl, combine the peanut butter and honey, then stir until the mixture is smooth, creamy, and well-blended.
Pour half of the melted chocolate into the prepared pan and use a spatula to spread it into an even layer, making the surface glossy and smooth.
Scoop the peanut butter mixture over the chocolate layer, gently pressing it down and spreading it evenly to create a thick, uniform layer.
Pour the remaining melted chocolate over the peanut butter layer, smoothing it out with the spatula for a glossy top finish.
Place the pan in the refrigerator and chill for at least 2 hours until the bars are firm and set.
Use the overhang to lift the bars out of the pan and transfer them to a cutting board.
Slice into 12 even squares with a sharp knife, wiping the blade clean between cuts for clean edges.
Serve the bars immediately or store them in an airtight container in the fridge for up to a week. For best texture, let sit at room temperature for 10 minutes before enjoying.