Preparation:
Preheat the oven to 350. Crumble the cookies into a medium mixing bow; ladd the melted butter; stir until the mixture darkens and the butter is evenly mixed in. Pour the mixture into an ungreased 9 x 9 inch square baking pan. Press the dough down solidly into the pan and bake for 10 minutes or until firm around edges When done cool in the refo. Mix the peanut butter and sugar until well blended. The mixture should have a doughly texture that allows you to knead it with your hands. Melt the chocolate chips in a double boiler over low heat stirring often. You may also melt them in a microwave oven setting on high for 2 minutes stirring halfway through the heating time. When the dough is cool spread half of the melted chocolate over the surface cool in ref for 20-30 minute or until hardened. Spread the peanut butter mixture evenly over the surface of the chocolate. Spread the remaining chocolate over the peanut butter covering to the edges of the pan. Cool the finished product in the refrigerator or let it sit at room temp until hardened. Slice into 5 even rows and then once down the middle | 