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

Have ready a 13x9 inch baking pan. Mix sugar, cracker crumbs, peanut butter and butter in a medium size bowl until blended. Scrape into ungreased pan and press into an even layer. 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.