1 cup butter (2 sticks) or margarine, softened (use dairy free marg if needed)
1 cup crunchy peanut butter
3 cups confectioners' sugar, sifted
1 1/2 cups graham cracker crumbs (I ground up 13 whole graham cracker rectangles in my food processor)
1/2 cups semi-sweet chocolate chipsDirections
Line a 13 by 9 by 2-inch pan with foil (or I spray mine well).
Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Sometimes I have to take mine out and mix it up a little better b/c it's a bit much for my food processor. Press into the foil-lined pan using your hands or a spatula.
Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds at a time more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.