1. Chop dates.
2. Place dates, butter and honey in a saucepan. Cook for 7–8 minutes over medium-high heat, stirring frequently, until dates are thick and almost smooth. Remove from heat.
3. While dates are cooking, coarsely chop pecans.
4. Add pecans and puffed rice to saucepan. Mix and let cool.
5. Transfer mixture to a 20 cm (8 in.) square pan and spread evenly. With slightly wet hands, press mixture down. Refrigerate for 30 minutes.
6. Place chocolate in a small microwave-safe bowl. Heat for 1 minute to melt, stirring halfway through cooking.
7. Remove date mixture from refrigerator and cut into 25 pieces.
8. Drizzle melted chocolate on top of bites. Refrigerate for 5 minutes or until chocolate is set. Serve.

Keeps for 1 week in the fridge or 3 months in the freezer.