
These no-bake peanut butter bars have the flavor of my beloved Buckeye Balls! A chocolate cookie crust is a base while creamy peanut butter layer and chocolate finish out the layers!
Lightly grease a 9-inch square pan with shortening or cooking spray.
In 2-quart saucepan, melt 1/2 cup butter and 1/4 cup of the chocolate chips over low heat, stirring constantly. Remove from heat. Stir in cookie crumbs until well mixed; press evenly in pan. Refrigerate until firm, about 10 minutes.
Meanwhile, in a small bowl, beat 1/4 cup butter, the milk, vanilla and peanut butter with electric mixer on medium speed until well mixed. On low speed, gradually beat in powdered sugar until smooth.
Spread peanut butter mixture evenly over crumb mixture. Refrigerate while you prepare the chocolate layer.
In 1-quart saucepan, melt remaining chocolate chips and 1/3 cup butter over low heat, stirring constantly; spread evenly over peanut butter mixture.
Refrigerate until chocolate is set. Cut into squares.