An old recipe with a new twist.  Use gluten free graham crackers and Ghirardelli semi-sweet chocolate and you have a great desert everyone can enjoy.

Ingredients

• 1 cup margarine, melted
• 2 cups gluten free graham cracker crumbs
• 2 cups confectioners’ sugar
• 1 cup peanut butter
• 1 1/2 cups Ghirardelli semisweet chocolate chips
• 4 tablespoons peanut butter

Directions

1. In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan.
2. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the 4 tablespoons of peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.