2 packages graham crackers, crushed (3 cups)
1/2 cup white sugar
2/3 cup white corn syrup
1 cup peanut butter (if you use chunky it takes a little more)
12 ounce bag milk or semi-sweet chocolate chips
Mix together all but chocolate.
Press into bottom of 10x15" jelly roll pan.
I found my Pampered Chef roller very handy!
Nice and smooth.
Place chocolate chips in a double boiler (or use two sauce pans with water in the bottom one and chips in the top) and melt. This will keep your chocolate from burning.
Spread onto peanut butter base and place in fridge for chocolate to harden.
Remove from fridge and cut into pieces. Can be served cold or at room temp.