• Line a 9x13 inch pan with parchment paper, leaving some overhang for easy removal of the bars.
• Melt the vegan butter, then add to a large mixing bowl along with the peanut butter and mix well until combined. Now mix in the powdered sugar and stir until combined. Add half of the cookie crumbs and mix until fully combined, then add the other 1/2 and mix to combine. This mixture will be quite thick, so use your hands if needed.
• Scoop the peanut butter layer into the prepared pan and press it down evenly to form the bottom layer. Set aside.

Chocolate Topping

• Add the chocolate chips and 1/4 cup peanut butter to a small pot and heat on low-medium heat, stirring frequently until melted and smooth. As soon as there are no whole chocolate chips remaining, remove from heat.
• Pour the melted chocolate mixture on top of the peanut butter layer and spread it around so it's pretty even.
• Chill in the refrigerator until firm, about 1 1/2-2 hours. Serve chilled. To avoid cracks in the chocolate layer when you cut them, run a large sharp knife under hot water, wipe clean, then slice. Continue with each slice. You can also let them sit at room temperature for 10 minutes before cutting.
• Cover leftover bars and refrigerate them for up to 1 week, or freeze the bars. I love having these bars in my freezer for a quick sweet treat or adding to kid's lunch boxes.