Ingredients:

  • 1/4 cup butter
  • 1.5 cups graham cracker crumbs
  • 1/2 cup softened butter
  • 1 cup peanut butter
  • 2 cups powdered sugar
  • 1 cup chocolate chips
  • 2 tbsp butter

Instructions:

  1. Melt 1/4 cup butter using a microwave in 20 second bursts to avoid bubbling over.
  2. Mix melted butter with 1.5 cups graham cracker crumbs until it looks like wet sand.
  3. Press crumbs into the lined pan firmly with the bottom of a glass to ensure no gaps.
  4. Beat 1/2 cup softened butter and 1 cup peanut butter for 2 minutes until fluffy.
  5. Gradually add 2 cups powdered sugar and beat on low until smooth and velvety.
  6. Spread the PB mixture over the crust and smooth the top with a spatula for an even layer.
  7. Melt 1 cup chocolate chips with 2 tbsp butter until glossy and fluid.
  8. Pour chocolate over the PB layer and tilt the pan to spread the chocolate to the edges.
  9. Chill in the fridge for 2 hours until the chocolate is firm to the touch.
  10. Lift parchment and slice into squares using a warm knife for a clean, shatter like cut.