1 ¼cups+2 ½ tablespoons creamy peanut butterdivided
1 ¼cupssemi-sweet chocolate chips
Instructions
Line an 8- or 9-inch square baking pan with parchment paper or foil, leaving some overhang for easy removal.
In a medium bowl, combine the melted butter, graham cracker crumbs, and confectioners' sugar, then mix in most of the peanut butter until well blended, and press the mixture firmly into the bottom of the prepared pan.
Melt the remaining peanut butter together with the chocolate chips, either in the microwave or on the stovetop, stirring until completely smooth.
Pour the chocolate mixture over the peanut butter base, spreading it into an even layer.
Refrigerate until firm, at least 2 hours, letting the bars sit at room temperature for about 10 minutes before slicing; store leftovers covered in the fridge for up to a week.
Notes
Use confectioners' sugar, not granulated, for a smooth, non-gritty base.
Press the base firmly and evenly, especially into the corners of the pan.
Melt the chocolate and peanut butter topping in short bursts to avoid scorching.
Pour the topping while still warm so it spreads into an even layer.
Let the bars sit at room temperature for about 10 minutes before slicing to prevent cracking.
Keeps 1 week in the fridge; freezes well for up to 3 months, tightly wrapped.