2 c. graham cracker crumbs
2 c. powdered sugar
1 c. melted butter
1 c. peanut butter (can use either smooth or crunchy)

Blend butter and peanut butter. Mix with cracker crumbs and powdered sugar. Press into 9 x 13 inch pan. Refrigerate until firm.

FROSTING:

3 tbsp. cocoa
3 tbsp. butter
1 c. sugar
1/3 c. milk
1 tsp. vanilla

Heat cocoa, butter, sugar and milk. Boil 1 minute, stirring constantly. Add vanilla and beat until creamy.