Peanut Butter Cup Bars

This is from the Our Best Bites new cookbook, Savoring The Seasons With Our Best Bites, it's a great cookbook, I love it. I made them for the first time this weekend, and they are so scrumptious. VERY decadent. Brent even liked them a lot and he is not a fan of chocolate and peanut butter together.

No Bake Peanut Butter Cup Bars

25 chocolate sandwich cookies (i.e. Oreos)
1 c. plus 4 TBSP butter, divided
1 1/2 c. plus 3 TBSP creamy peanut butter, divided
1 lb. (about 3 1/2 c.) powdered sugar
1 1/2 c. graham cracker crumbs
1 (12 oz.) bag semisweet chocolate chip ( but I used milk chocolate when I made them and they still tasted fabulous)

1. Line a 9x13 inch baking pan with foil that extends over edges of pan. Set aside.
2. Process whole cookies in a food processor, or put them in a zip lock baggie and crush them with a rolling pin until you have crumbs. Melt 4 TBSP butter and stir into the crumbs until combined. Press crumbs evenly into the baking pan, and pop into the fridge while preparing the rest of the dessert.
3. Melt remaining 1 c. butter. Beat 1 1/2 c. peanut butter, butter, and powdered sugar until combined. Add graham cracker crumbs and mix until incorporated. Press peanut butter dough evenly into pan on top of cookie crust.
4. Place chocolate chips and remaining 3 TBSP of peanut butter in microwave safe bowl. Heat in 30 second intervals until nice and smooth, stirring in between intervals. Pour chocolate mixture over peanut butter layer and spread evenly. Refrigerate bars about 2 hours. To serve, lift foil out of pan, and use a large, sharp knife to cut into bars.

Yield: about 32 bars