In a food processor, add the crispy rice cereal, honey and peanut butter.  Process for 20 second bursts, scraping sides at each interval. Continue to mix until mixture is well mixed together.

Scoop out mixture by the spoonful and evenly fill a 24 count mini muffin tin.  Press mixture very firmly into the muffin tin.

Place in freezer for 30 minutes.

In a small saucepan, over low heat,  add chocolate chips and coconut oil. Stir constantly until all chocolate chips have melted.

Remove the muffin tin from freezer and remove Scotcheroos from tin.  Place a spoonful of melted chocolate on top of each Scotcheroo. Smooth with the back of a spoon. Sprinkle each mini Scotcheroo with a pinch of pink sea salt. Serve once chocolate has set.

Keep in freezer until ready to serve.