Instructions

• Line a 9x9-inch square pan with foil or parchment, leaving an overhang for easy removal; spray the lining lightly with nonstick cooking spray.
• In a large bowl, using a hand or stand mixer, beat together 1 1/2 cups creamy peanut butter, 1/4 cup softened unsalted butter, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until combined.
• Add 2 cups powdered sugar to the peanut butter mixture and beat until the mixture is smooth and a bit crumbly.
• Pinch a small amount of the peanut butter mixture between your fingers — it should form a ball without falling apart. If it is too sticky, add up to the remaining 1/2 cup powdered sugar (for a total of 2 1/2 cups) and mix until the proper consistency is achieved.
• Place 2 cups chocolate chips and 3 tablespoons shortening in a microwave-safe bowl. Microwave in 30-second increments, stirring after each increment, until the chocolate and shortening are fully melted and smooth. Set aside briefly to make spreading easier (do not let it harden).
• Arrange half of the graham cracker sheets (half of the 10–12 sheets from the ingredient list) in a single layer on the bottom of the prepared pan, breaking crackers as needed to fit and fill the pan evenly.
• Spoon about one-third of the melted chocolate over the bottom layer of graham crackers and spread into an even layer.
• Evenly spread or press the prepared peanut butter mixture over the chocolate layer, smoothing it into one uniform layer that reaches the edges of the pan.
• Spoon and spread another one-third of the melted chocolate over the peanut butter layer in an even layer.
• Arrange the remaining graham cracker sheets in a single layer on top of the chocolate (breaking to fit as needed).
• Spread the remaining melted chocolate evenly over the top layer of graham crackers.
• Chill the pan in the refrigerator for at least 1 hour, or until the layers are set.
• Use the foil or parchment overhang to lift the bars from the pan, place on a cutting board, slice into bars, and serve.