Lightly grease or line a 9x9” or 8x8" baking pan with parchment paper. Set aside.**
In a large bowl, mix together powder sugar, graham cracker crumbs and salt, set aside.
In a mixer, beat butter and peanut butter together until creamy. Add vanilla and beat until combined.
Add dry ingredients and beat until combined.
Pour into your prepared baking pan and spread evenly with a greased spatula or your hands.
Melt chocolate chips and peanut butter together in the microwave or on the stovetop, stir until completely combined and smooth. (If using the microwave, start by warming them for 60 seconds and stirring, and then if they still need to melt warm in 30 second increments after that, stirring after each).
Pour chocolate peanut butter mixture over peanut butter base and spread until it’s evenly distributed.
Cool in fridge for about 20 minutes or until chocolate is slightly hardened. Remove out before chocolate is completely hardened and cut into squares. Return to fridge until completely cooled.
Serve cold or at room temperature!
*These are my favorite gluten-free graham crackers!**This recipe is easily doubled to fit a 9x13" baking pan. ***You can make these into balls and dip them in chocolate. Just chill the PB filling, roll into balls, freeze, dip into chocolate, set on wax paper to harden. You may need more chocolate if you choose to do this.NOTE: If your peanut butter mixture is too wet, add up to 1/4 cup more graham cracker crumbs and/or powdered sugar until it reaches the correct consistency (as seen in the video). This happens to me if I use natural peanut butter.