Chocolate Peanut Butter "Boo" Bars

Chocolate Peanut Butter "Boo" Bars
1/2 cup salted butter, melted
1 cup graham cracker crumbs (about 8 full sheets)
1 cup confectioners' (powdered) sugar
3/4 cup + 2 Tablespoons creamy peanut butter
1 cup semi-sweet chocolate chips
white chocolate and sprinkles, for decorating
  1. Line a 8x8 or 9x9 square baking pan with aluminum foil. Set aside.
  2. In a medium bowl, mix the melted butter, graham cracker crumbs, and powdered sugar together until combined. Stir in 3/4 cup of peanut butter. Spread into prepared baking pan.
  3. In a small bowl, microwave 2 Tablespoons of peanut butter with the chocolate chips until melted. Stir until smooth. Spread over peanut butter layer.
  4. To make the ghosts: Melt the white chocolate, then spoon a small dollop (1 teaspoon for small ghosts  and 1 tablespoon for large ghosts) of white chocolate onto the chocolate, making sure each ghost is 1 inch apart from each other. Using a wooden skewers or the end of a skinny spoon, gently drag the white chocolate into a ghost shape. Insert 2 small sprinkles for eyes or use additional melted chocolate. 
  5. Chill until completely firm, at least 3 hours. Allow to sit at room temperature for 10 minutes before cutting.
Bars stay fresh for 5-7 days stored in the refrigerator.  Serve chilled. (Setting them out for a few hours at room temperature for serving is OK.) Bars can be frozen up to 2 months. Thaw overnight in the refrigerator.

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