Step 1

Heat oven to 350°F (325°F for dark or nonstick pan). Lightly spray 13x9-inch pan with CRISCO® Original No-Stick Cooking Spray.

Step 2

In large bowl, stir dry brownie mix and graham cracker crumbs until well mixed; set aside.

Step 3

Into medium microwavable bowl, squeeze peanut butter from peanut butter packet (from brownie mix). Add butter. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until butter is melted. Stir until smooth.

Step 4

Pour peanut butter mixture over brownie mixture; stir until well mixed. Press evenly in pan.

Step 5

In same medium microwavable bowl, mix milk, 1/3 cup peanut butter and 1/2 cup of the peanut butter chips. Microwave uncovered on High 1 minute, stirring once, until mixture is melted. Stir until smooth.

Step 6

Gently pour milk mixture evenly over brownie layer in pan; spread evenly. Sprinkle remaining 3/4 cup peanut butter chips, the chocolate chips and peanuts over milk mixture; press in lightly.

Step 7

Bake 18 to 22 minutes or until edges are golden brown and center is just set when lightly touched (do not overbake). Cool completely in pan on cooling rack, about 3 hours. For bars, cut into 6 rows by 4 rows.