Pete is a peanut butter fiend. He tried these at a New Year’s Eve party and loved them. Their creator, Ellen, was kind enough to share the recipe. Here it is in her own words. Thanks, Ellen!
1 ½ cup peanut butter (use good quality)
1 ½ cup butter
1 ½ cup graham cracker crumbs
1 pound confectioner’s sugar
½ cup butter
16 oz. chocolate chips (use good quality chocolate)
Melt 1 ½ cups of butter. Add peanut butter, graham crackers, and sugar. Mix well.
Evenly press into bottom of an 11 x 15-inch (jelly roll size) pan.
Melt remaining butter and chocolate chips. (Milk chocolate or semi-sweet; I have not had success with white chips.) Stir until smooth. Pour over the top of the peanut butter mixture, evenly distributing it.
In order to have a neat cut without cracking the chocolate, cool to room temperature or refrigerate for about one hour. Cut into squares. Do not remove from pan yet. They are too soft.
Refrigerate until quite firm. Remove from pan (re-cut as necessary) and store in an air tight container in the refrigerator. Separate layers with waxed paper.
I realize I do not have any notes for how long to melt the butter. I put it in a microwave-safe bowl, cut it into smaller cubes, cover it, and probably microwave it for a minute on high. I stand there and watch it so I can grab it before it gets too hot and splatters.