Directions

• 1. Line 8- or 9-inch square pan with wax paper or parchment paper extending paper over edges of pan.
• 2. Combine graham cracker crumbs, 1/2 cup peanut butter and 1/3 cup butter (melted) in food processor until well blended and mixture holds together. Press mixture into bottom and corners of prepared pan.
• 3. Place chocolate chips and remaining 1/3 cup peanut butter in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Spread mixture evenly over graham cracker layer.
• 4. Place peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM in 10 second increments, stirring after each heating, until melted and smooth. Drop by teaspoons onto the chocolate peanut butter layer. With knife or metal spatula swirl for marbled effect. Refrigerate 1 to 3 hours or until firm. Using paper edges as handles, lift out of pan. Peel back paper; cut into squares. Makes 16 squares.
• Recipe created for The Hershey Company by The Rebel Chick.