No-Stick Cooking Spray
5 tablespoons butter, softened
1 tablespoon milk
1 cup Extra Crunchy Peanut Butter
2/3 cup semi-sweet chocolate chips
Heat the oven to 350ºF. Coat the bottom of an 8-inch square baking pan with no-stick cooking spray. Stir muffin mix, 3 tablespoons butter, and milk in a medium bowl until blended. Press lightly into the prepared pan to form a crust. Bake for 12 to 15 minutes or until lightly browned around the edges. Cool completely.
Beat peanut butter and frosting in a medium bowl with an electric mixer at low speed until blended. Spread evenly over the crust.
Microwave chocolate chips and 2 tablespoons butter in a small microwave-safe bowl on HIGH for 30 to 45 seconds or until melted and smooth when stirred. Cool for 10 minutes. Spread over the peanut butter filling. Chill for 30 minutes or until set.