Combine butter, graham cracker crumbs, peanut butter, and powdered sugar. Stir until smooth.
Spread the peanut butter mixture evenly into the prepared pan.
Make the chocolate topping by melting the chocolate chips and peanut butter at intervals, stirring in between.
Stir until smooth and no more lumps remain. Spread over the peanut butter layer.
Chill in the fridge until firm. Roughly 2 hours. When ready, cut and serve!
Notes
Line your pan with parchment paper for easy removal and clean up!
If you don't want to use peanuts feel free to use another nut butter like almond, cashew, pecans, or walnuts.
Gluten free? Use crumbs from your favorite snacks like cereal, cookies, or crackers. Make sure your crumbs are fine and no big chunks remain. Use a food processor if needed.
Peanut butter layer too runny? Add extra powdered sugar (1/4 cup) at a time until consistency is right. *Make sure the it's not too hot in the kitchen*
Lumpy bars? Try creaming butter and nut butter first. Then slowly add in the crumb and sugar mixture.
Don't need this many bars? Cut the recipe in half and use an 8x8 pan. I always want a ton of these so I always double it:)
Some say cutting with a plastic knife is better. Just be sure to clean your knife between cuts!
If you use natural peanut butter or other nut butter, you will need to keep these stored in the fridge after the initial chill time.