1 c. butter, softened
1 c. crunchy peanut butter
1 box (1 lb.) 10X (confectioners') sugar
1 1/2 c. graham cracker crumbs
1 pkg. (16 or 12 oz.) semi-sweet or milk chocolate pieces

1. Blend butter and peanut butter in a large bowl. Work in 10X sugar and graham cracker crumbs with a wooden spoon until thoroughly combined.

2. Press mixture evenly into a 13x9x2 inch pan.

3. Melt chocolate pieces in the top of a double boiler over hot water. Quickly spread over top of cookies. Place in refrigerator and chill until firm. Cut into small squares. Keep refrigerated.