In a medium bowl mix peanut butter, honey or sugar, vanilla and the optional salt and peanuts, if using, with a fork until well combined. Taste and add additional sugar/salt if desired. Refrigerate.

Line a mini muffin tin or baking sheet with aluminum candy cups or mini baking cups.

Use a double boiler to melt half of the chocolate. Alternately use the chocolate setting on your microwave, checking and stirring every 15 seconds.

Drop about a heaping ½ teaspoon of chocolate into the bottom of each liner and use the back of a spoon or a small pastry brush to draw the chocolate up the sides. Refrigerate about 20 minutes or until chocolate is set.

Scoop out small balls of peanut butter and flatten and form them to fit inside the cups leaving room at the top to cover them with chocolate.

Melt the remaining chocolate and drop ½ teaspoonfuls over the top of each one, smooth out and refrigerate until set. Store long-term in the refrigerator or freezer.