Instructions

• Line a 9×13" pan with foil, leaving an overhang for easy removal, and spray the foil with cooking spray.
• In a large bowl, combine the melted unsalted butter (8 tablespoons), graham cracker crumbs (1¾ cups), powdered sugar (1¼ cups), and ¾ cup creamy peanut butter. Mix by hand until evenly combined and the mixture holds together when pressed.
• Press the mixture firmly and evenly into the bottom of the prepared pan to form the base.
• Place the white chocolate chips (1 cup) and the remaining 2 tablespoons creamy peanut butter in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring thoroughly between each interval, until the mixture is completely melted and smooth.
• Pour the melted white chocolate mixture over the pressed base and spread it into an even layer with a spatula.
• Chill the pan in the refrigerator for at least 1 hour, or until the topping is set.
• For cleaner slices and to prevent the chocolate from shattering, remove the pan from the refrigerator and let it sit at room temperature until the chocolate softens slightly (about 10–15 minutes). Use the foil overhang to lift the block from the pan, transfer to a cutting board, and slice into bars with a sharp knife, wiping the knife clean between cuts if desired.