Line a 9- x 13-inch pan with aluminum foil, allowing some of the foil to hang over each end of the pan. Butter foil and set pan aside.

In a 4-quart sauce pot, stir together the honey and sugar. Cook over medium heat about 5-7 minutes until the mixture just starts to bubble and the sugar has dissolved.

Turn off heat and move pot to a cool burner. Stir in the peanut butter and salt until mixture is smooth. Add the Rice Krispies and 1 cup of the peanuts. Mix together well. The mixture will be stiff. Turn out into prepared pan and press mixture evenly into pan with the back of a large spoon. Immediately sprinkle the remaining 1/2 cup of peanuts over the top of the bars. Press gently, but firmly, onto the top of the bars, just firm enough for the peanuts to stick to the top of the bars.

Cool bars to room temperature, 30 minutes – 1 hour, before cutting. Using the foil ends, lift the cooled mixture from the pan and place on a cutting board. Pull back the foil and cut cooled mixture into bars. Recommendation: To make cutting easier, warm a sharp, sturdy knife under hot, running water. Make one or two slices into the bars, then rinse knife under hot water again and make another one or two cuts. Repeat as often as needed until all bars have been cut.