Instructions

• Line an 8x8 or 9x9 baking dish with parchment paper so the paper overhangs on two opposite sides to create “handles” for easy removal.
• In a large bowl, combine 1cup unsalted butter (melted and slightly cooled) and 1 1/2cups creamy peanut butter. Stir or beat until smooth and uniform.
• Add 1 1/2cups powdered sugar to the butter–peanut butter mixture and mix until fully incorporated and smooth.
• Stir in 2cups graham cracker crumbs until the mixture is evenly combined and holds together when pressed.
• Transfer the peanut butter base to the prepared pan. Press the mixture firmly and evenly into the pan using the back of a spatula or the bottom of a measuring cup to create a smooth, compact layer.
• In a microwave-safe bowl, combine 1 1/2cups chopped chocolate and 1/4cup creamy peanut butter. Microwave in 20–30 second intervals, stirring between each interval, until the chocolate is melted and the mixture is smooth and glossy. (Alternatively, melt together in a heatproof bowl set over barely simmering water.)
• Pour the melted chocolate–peanut butter mixture over the pressed base and spread evenly with a spatula.
• Sprinkle 1/4cup roasted peanuts (chopped) evenly over the chocolate layer.
• Chill the pan in the refrigerator for at least 2 hours, until the bars are firm. Use the parchment “handles” to lift the slab from the pan, then cut into bars and serve.