Step 1

Line a 9 X 13 baking pan with parchment paper.

Step 2

In a large bowl, combine peanut butter, powdered sugar and graham cracker crumbs. Pour melted butter over the top and mix well with an electric mixer until creamy.

Step 3

Press into the prepared pan.

Step 4

In a microwave safe bowl, melt the chocolate and 6 tablespoons of butter at medium power for 2 minutes stirring every 30 seconds until just melted. Stir until smooth and pour over the peanut butter mixture and smooth with an offset spatula or a knife.

Step 5

Refrigerate for about 1-2 hours until the chocolate topping is firm. Remove bars from the pan using the edges of the parchment paper to lift out of the pan. Cut into bars, if the chocolate is too hard to cut without cracking, let it sit at room temperature for about 20 minutes until it has slightly softened.