Melt chocolate chips in double boiler or in microwave. Mix graham cracker crumbs with powdered sugar, peanut butter and butter. Press into 9 x 13 x 2 inch Pyrex pan. Pour melted chocolate chips over top of pressed mixture. Chill well. This can be frozen for later use.
Note:
Does not have to be refrigerated. Cut into squares before chocolate hardens. Chill well.
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Cajun Country -- New Iberia, Louisiana