- 1/2 cup (1 stick) butter, melted
- 1 cup graham cracker crumbs
- 1 cup powdered sugar
- 1/2 cup plus 2 tbsp peanut butter, divided use
- 3/4 cup semi-sweet chocolate chips
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the melted butter, graham cracker crumbs, powdered sugar, and 1/2 cup of peanut butter in the bowl of a large stand mixer. Mix on low speed with the paddle attachment until the mixture comes together and is smooth. Alternately, you can stir all of the ingredients together with a wooden spoon in a large bowl.
3. Scrape the candy into the prepared pan and press it into a thin, even layer. Refrigerate the candy while you prepare the topping.
4. Place the chocolate chips and the remaining two tablespoons of peanut butter in a medium microwave-safe bowl. Microwave in 45-second intervals until the chocolate is melted and smooth.
5. Pour the melted chocolate over the peanut butter base and smooth it into a thin, even layer. Refrigerate until the chocolate is set and the bars are firm, at least two hours.
6. To serve, pull the bars out of the pan using the foil as handles. Cut the candy into small 1-inch squares and serve in paper candy cups. This candy is best after it has sat at room temperature for about 10 minutes, but it will become very soft if it gets too warm. Store candy in an airtight container in the refrigerator for up to one week.