Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal later.
In a large mixing bowl, combine the creamy peanut butter, honey, and vanilla extract. Mix thoroughly until smooth and well combined.
Add the crushed Ritz crackers to the wet mixture. Stir until the crackers are evenly coated, then gently fold in the white and mini chocolate chips.
Pour the mixture into the prepared baking pan and spread it evenly, pressing down firmly to create a solid base.
Refrigerate the pan for at least 2 hours or until the bars are firm.
Once set, lift the bars out of the pan using the parchment paper overhang and slice them into squares.
