Get 12 muffin cups ready, preferably silicone. Set on a cookie sheet.
Melt 1/2 of the chocolate chips. My favorite method (for ease and cleanup) is to add the chocolate to a ziplock bag and melt in the microwave on High in 30 second intervals, mushing around after each. Takes about 1 min 30 sec total to melt it.
If using the baggie method, clip a corn and squirt some chocolate into each of the muffin cups, a scant tablespoon each. Use the back of a small spoon to spread the chocolate evenly over the bottom and up the sides 1/3 of the way in the muffin cups.
Set chocolate-coated muffin cups in the refrigerator to harden.
While the cups are in the refrigerator, get started on the marshmallows.
While the honey/water mixture is boiling for the marshmallows, remove the cups from the fridge. Add about a teaspoon or so of your nut butter/sunbutter. Spread it to almost the edge of the cup. Continue until all 12 cups are filled.
Once the marshmallows are done with the mixer process, and are in the marshmallow fluff stage, grease your hands and a teaspoon with coconut oil. Take a teaspoon-full of marshmallow fluff and add on top of the nut butter in the cups. Use your greased fingertips to pat the marshmallow top flat and spread out to the edges. Continue until all cups are filled.
Take the leftover marshmallow fluff and make marshmallows using the rest of the directions in that recipe.
Melt the remaining chocolate chips. Pour evenly over the tops of all 12 cups. Hold each cup and tap it gently on the counter to evenly spread the chocolate on top. If you're adding chopped nuts on top, do it now.
Place the cups back in the refrigerator until hardened. Store at room temperature in an airtight container.