Step 1

Preheat oven to 350 degrees OR omit and chill crust instead. Graham cracker crust either needs to be chilled or baked to set the butter.

Step 2

Line a 9×13 pan with parchment paper or grease well. Set aside.

Step 3

Finely crush 9 graham cracker sheets using a food processor or rolling pin.

Step 4

In a medium bowl, add crushed graham crackers, sugar and melted butter. Mix with a fork until well combined.

Step 5

Press the mixture down on the bottom and edges of prepared pan using your fingertips or the back of a measuring cup.

Step 6

Bake for 10 minutes or refrigerate for 30 minutes. If baked, set aside to cool.

Step 7

*graham cracker crust can be set in one of two ways: baking or refrigerating. Baking will be faster, but the “no-bake” option is to just refrigerate until cooled (about 30 mins).

Step 8

Using a stand mixer fitted with the paddle attachment or a hand mixer, combine peanut butter, crushed graham crackers, salt and melted butter. Mix until combined.

Step 9

Add powdered sugar, one cup at a time, until well combined.

Step 10

Spread the mixture evenly over the graham cracker crust. Set aside.

Step 11

Heat ¾ cup of heavy cream in a small saucepan on low. Heat until almost boiling.

Step 12

Add 1½ cups of chocolate chips to the hot cream and remove from heat. Stir constantly until all of the chocolate has melted and the mixture is smooth. Return to heat if needed until all of the chocolate is melted.

Step 13

Pour the chocolate over the peanut butter filling and spread evenly throughout the pan.

Step 14

Sprinkle with sea salt if desired, then place in the refrigerator to set.

Step 15

Once chocolate has set (1-2 hours), serve chilled or at room temperature.