Instructions

1. Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal later. Ensure the parchment is smooth and covers the bottom and sides completely.
2. In a large mixing bowl, combine softened unsalted butter and creamy peanut butter. Use an electric mixer to blend until smooth and fully incorporated, creating a uniform mixture.
3. Gradually add powdered sugar to the butter-peanut butter mixture, mixing on low speed until a thick, moldable dough forms. The consistency should be similar to a soft cookie dough.
4. Fold in graham cracker crumbs using a spatula, ensuring they are evenly distributed throughout the mixture. This will add texture and help bind the ingredients together.
5. Transfer the peanut butter mixture into the prepared baking pan. Use a spatula or clean hands to press the mixture evenly into the pan, creating a smooth, compact layer.
6. Place the pan in the refrigerator for about 15 minutes to allow the base to firm up slightly, which will help with chocolate coating.
7. In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each interval to prevent burning. Continue until the chocolate is completely smooth and glossy.
8. Remove the pan from the refrigerator and pour the melted chocolate over the peanut butter layer. Use an offset spatula or the back of a spoon to spread the chocolate evenly, covering the entire surface.
9. Return the pan to the refrigerator and allow the bars to chill for at least 1 hour, or until the chocolate has fully set and hardened.
10. Once set, use the parchment paper overhang to lift the entire block out of the pan. Place on a cutting board and slice into 12 even bars using a sharp knife.
11. For clean cuts, wipe the knife blade with a warm, damp cloth between each slice. Store bars in an airtight container in the refrigerator for up to one week.