2 c. confectioners' sugar
2 c. graham cracker crumbs
1 c. smooth peanut butter
1/2 c. plus 2 tbsp. butter, melted
2 c. milk chocolate semi-sweet chocolate chips, melted

1. Have ready a 13 x 9 inch baking pan.

2. Mix confectioners' sugar, graham cracker crumbs, peanut butter and butter in a medium bowl until blended.

3. Scrape into ungreased baking pan, press into an even layer.

4. Spread melted chocolate over top. Refrigerate at least 2 hours until chocolate is firm. Let stand at room temperature 15 to 20 minutes before cutting with a sharp knife into bars. Makes 36 bars.