Peanut Butter Twix Bars

For the shortbread layer:

Preheat oven to 325°F. Coat a 9″ x 13″ pan with nonstick spray.

Using electric mixer on medium speed, cream butter until light and fluffy. Add brown sugar, beating well. On low speed mix in flour and salt until just combined. Do not overmix.

Press the dough into the prepared pan. Bake in the preheated oven for 20-22 minutes, or until the shortbread is brown, firm at edges and slightly soft in center. Let cool completely.

For the peanut butter layer:

Using an electric mixer, mix together peanut butter and butter until smooth and creamy. Add in graham cracker crumbs and powdered sugar until well combined. The mixture will be crumbly.

Using a spatula, gently press the peanut butter mixture on top of the cooled shortbread layer. This takes a bite of work, the mixture is sticky. Chill in the refrigerator for 1 hour to firm, then smooth with a spatula.

For the chocolate layer:

In a small microwave-safe bowl combine dark chocolate chips, honey and butter. Microwave on high for 1 minute. Stir. Continue microwaving on high, stirring every 20 seconds, until fully melted.

Pour over the peanut butter layer, smoothen with a spatula. Chill in the refrigerator until chocolate hardens.

Cut into 36 pieces. Store in the refrigerator.