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Hallelujah Chocolate-Peanut Butter Bars

From the December 1999 issue of Midwest Living Magazine.

Hallelujah Chocolate-Peanut Butter Bars

1 3/4 cups finely crushed graham crackers or vanilla wafers
1/2 cup butter, melted
1/4 cup unsweetened cocoa powder
1 1/3 cups semisweet chocolate pieces
2/3 cup butter
2 1/2 cups peanut butter
3/4 cup butter, softened
1 tablespoon vanilla
3 cups sifted powdered sugar

1. In a mixing bowl, stir together the crushed graham crackers, the 1/2 cup melted butter and the cocoa powder. Mix well. Press onto bottom of a 13x9x2-inch baking pan to form a firm, even crust. Bake in a 300° for 10 minutes. Let crust cool completely.
2. In a medium saucepan, melt together the semisweet chocolate pieces and the 2/3 cup butter. Carefully spread half of the chocolate-butter mixture (about 3/4 cup) evenly over the cooled cracker crust. Cool and chill for 30 minutes or till the chocolate is set. Cover the remining chocolate-butter mixture and set aside at room temperature.
3. In a large mixing bowl, combine peanut butter, the 3/4 cup softened butter and vanilla. Beat with an electric mixer on medium speed till smooth.
4. Gradually beat in as much powdered sugar as you can with the mixer, beating at low speed. Stir in the remaining powdered sugar. Pat evenly onto chocolate layer in baking pan.
5. Spread the remaining chocolate-butter mixture evenly over the peanut butter layer. Cover and refrigerate the mixture for about 2 hours or till well chilled.
6. Cut into bars by dipping a knife into hot water and wiping it dry for each cut. Makes 60 bars.

Nutrition facts per bar: 166 cal., 13 g. fat, 12 g. carbo., 16 mg. chol., 1 g. fiber and 124 mg. sodium.