3 cups semi-sweet chocolate chips, divided
1.5 cups, plus 4 tbsp creamy peanut butter, divided - I use Skippy Natural
1/2 cup salted butter (1 stick), room temp
2 tsp vanilla extract
1.5 cups powdered sugar
Line an 8×8-inch pan with parchment or wax paper.
Place 1.5 cups of the chocolate chips and 2 tablespoons peanut butter in a small sauce pan. Heat over low heat, (stir often) until smooth. Pour the chocolate into the prepared pan and tap against the counter until the chocolate is in a smooth and even. Cover and place in the refrigerator for 30 minutes.
Meanwhile, add the butter, 1.5 cups creamy peanut butter, vanilla and powdered sugar to a mixing bowl or the bowl of a stand mixer. Beat until smooth and creamy.
Pour the peanut butter mixture over the chocolate layer. Place back in the refrigerator.
Place the remaining 1.5 cups chocolate chips and remaining 2 tablespoons peanut butter in a small sauce pan. Heat over low heat, (stir often) until smooth. Pour the chocolate mixture over the peanut butter layer, smooth the chocolate out into an even layer. Cover and place in the fridge for 1 to 2 hours or until ready to serve. Slice into bars and keep refrigerated. **I like to have them sit out for about 10 minutes before serving!