2 c. confectioners' sugar
2 c. graham cracker crumbs
1 c. peanut butter (creamy style)
1/2 c. plus 2 tbsp. butter, melted
12 oz. bag semi-sweet or milk chocolate chips

Mix all ingredients except chips in medium bowl. It won't be smooth, it will be crumbly. Press into an even layer in a 9x13 inch pan. Melt chocolate chips, then pour over the mixture in pan. Spread evenly. Refrigerate at least 2 hours. Set out at room temperature for about 20 or so minutes before cutting.