Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • ½ cup (1 stick, 113g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 1 ½ cups (340g) creamy peanut butter
  • 1 cup (100g) powdered sugar
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¼ cup (60ml) milk
  • 1 teaspoon (5ml) vanilla extract
  • 12 ounces (340g) semi-sweet chocolate chips
  • 2 tablespoons (30ml) unsalted butter

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press firmly into the prepared pan to form an even layer.
  3. In a separate bowl, beat together peanut butter, powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy.
  4. Spread the peanut butter filling evenly over the graham cracker crust.
  5. Melt chocolate chips and butter together in a microwave or over a double boiler, stirring until smooth.
  6. Pour the melted chocolate evenly over the peanut butter layer. Chill in the refrigerator for at least 2 hours, or until firm.
  7. Use the parchment paper overhang to lift the bars from the pan. Cut into squares and serve.