Yes, yes...this recipe is yet another "peanut butter-er". I apologize. Wait, no I don't. Is there anything better than the chocolate/PB combo? I think not, and let's hope my sweet sister-in-law Katy Bliss doesn't either because these are part of her going-away-to-college treats. We are moving her into an apartment in College Station this weekend; exciting times! Zach doesn't like the fact that his baby sister is going to be out in the real world, but luckily for us she will only be an hour and a half away from Houston. Yay! It's quite bittersweet but not to worry...these cookie bars are just plain sweet.
2 cups (12 oz. pkg.) semi-sweet mini chocolate chips, divided
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
Grease 13 x 9-inch baking pan.
Beat 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar (Just a tiiiiiiny bit at a time or you will find yourself looking like a giant funnel cake. Don't ask how I know this). With hands or wooden spoon, work in remaining 1 cup powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.
Melt remaining 3/4 cup peanut butter and remaining 1 1/2 cups morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm. Cut into bars. Store in covered container in refrigerator.