2 c. peanut butter, divided
3/4 c. butter, softened
2 c. powdered sugar, divided
3 c. graham cracker crumbs
2 c. (12 oz.) semi-sweet chocolate mini morsels, divided
*Grease 13x9-inch baking pan. Beat 1 1/4 c. peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 c. powdered sugar. With hands or wooden spoon (my kitchen aid worked just fine for this next part) work in remaining powdered sugar, graham cracker crumbs and 1/2 c. mini morsels. Press evenly into prepared pan. Smooth top with spatula. Melt remaining peanut butter and remaining mini morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth (use microwave 30 seconds at a time and stir 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 refrigerator.
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