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Ingredients

• 1 1/2 stick Butter
• 1 cup peanut butter
• 1 pound powdered sugar
• 1/2 package semi-sweet choc chips (12 oz)
• 4 oz milk chocolate bar

Directions

Mix sugar, peanut butter and butter. Pat into a 9 x 13 inch pan (sprayed with Pam first). Melt chips and chocolate bar together then spread over peanut butter mixture. Firm in 2 hours. Caution: Refrigeration makes the mixture too hard to cut.

Alternate recipie w/ graham cracker:
1 cup butter, softened
1 packet (about 8-9) whole graham crackers, crushed into fine crumbs
2 cups confectioners’ sugar
1 cup natural, creamy peanut butter
1/2 cups semisweet chocolate chips
1 cup milk chocolate chips
2 tablespoons peanut butter
2 tablespoons butter

In the bowl of a stand mixer, mix together the butter , graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Whip until light and fluffy. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal or glass bowl over very hot water (almost simmering), melt the chocolate chips with the peanut butter and butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares. Store, covered, in the refrigerator.