Ingredients:

  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (180g) graham cracker crumbs, finely crushed
  • 2 cups (240g) powdered sugar, sifted
  • 1.5 cups (375g) creamy peanut butter
  • 1 tsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 1.5 cups (255g) semi-sweet chocolate chips
  • 2 tbsp (32g) creamy peanut butter

Instructions:

  1. Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, combine the melted butter, graham cracker crumbs, and sifted powdered sugar. Stir until a thick, sandy paste forms.
  3. Fold 1.5 cups of creamy peanut butter and the vanilla extract into the sugar mixture. Stir vigorously until the mixture is uniform and the oil is fully incorporated.
  4. Press the peanut butter mixture firmly and evenly into the bottom of the prepared pan using an offset spatula.
  5. In a microwave-safe glass bowl, combine the chocolate chips and 2 tablespoons of peanut butter. Heat in 30-second intervals, stirring between each, until completely smooth.
  6. Pour the melted chocolate over the peanut butter layer, smoothing it to the edges. Refrigerate for at least 2 hours until set before slicing into 24 bars.