Line an 8x8-inch baking pan with parchment paper or aluminum foil, leaving some extra hanging over the sides for easy removal. Set aside.
Melt 1/2 cup salted butter and allow it to cool slightly.
In a medium mixing bowl, combine the melted butter, 1 cup graham cracker crumbs, and 2 cups confectioners’ sugar. Mix until well combined.
Add 1 cup creamy peanut butter and stir until the mixture is smooth and fully incorporated.
Press the peanut butter mixture evenly into the prepared baking pan, smoothing the top with a spatula.
Place 1 cup semi-sweet chocolate chips and the remaining 2 tablespoons creamy peanut butter in a microwave-safe bowl.
Microwave in 20-second intervals, stirring between each interval, until the chocolate mixture is melted and smooth.
Spread the melted chocolate mixture evenly over the peanut butter layer.
Refrigerate the bars for at least 2 hours, or until completely firm.
Remove the bars from the refrigerator and allow them to sit at room temperature for about 10 minutes before cutting into squares.
Store leftover bars in an airtight container in the refrigerator for up to 1 week. Serve chilled or allow them to soften slightly at room temperature before serving.