Starting with the cookie layer...

3/4 c (1 1/2 sticks) butter

1/3 c granulated sugar

2 c all purpose flour

3/4 tsp baking powder

3/4 tsp cinnamon 

1 bag (10-12 oz) peanut butter chips 

Get your butter, sugar and cinnamon ready.

And cream them.

Add 1/4 to 1/3 of your flour.

Mx well.

Scrape down the sides...

Continue adding flour in batches, mixing and scraping down the sides so that everything gets mixed well.

This will be dry looking... but that's OK. 

You are looking for this dry, crumbly texture.

It's not the typical cookie dough looking mix...but don't worry. 

When you get about to this texture, you are done.

Add in your peanut butter chips.

And stir well to blend them throughout.

If you desire, I'm sure just about any type of chip or nut would work in place of peanut butter.

Get out the trusty 13x9 baking pan... no grease or spray needed on this one.

Dump in your cookie mixture.

Spred it all out and press it down.  It takes some work, but try to make sure you end up with an even layer.

Don't worry if chips are sticking up above the cookie layer.

Now, put this in a 350F preheated oven (middle rack) and bake for ~12 minutes.

Originally I went to 15... it worked and tasted great... but since this has some more cooking to do in a bit, shorting it some should be easy. 

Layer #2:

1 c (6 oz) semi-sweet chocolate (either chips or chopped up baking bars)

1/4 c (1/2 stick) butter

1 1/4 c light brown sugar

3 eggs (I only had 2 and it still worked)

1 tsp vanilla 

Start by melting your chocolate.  The original recipe called for doing it in a heavy pan over low heat.

Microwaves work as well.  Just use lower power settings and 30 sec increments to get the stuff soft enough to allow you to stir until melted.

See, incremental heat and stirring will get you there easy.

Start adding your light brown sugar in batches... stirring it in between each.

It'll start to thicken up some.

By the time you are done with the brown sugar, you'll be wandering how this will even work.  But don't worry.

Add the eggs and go back to stirring.  If you happen to use a small bowl like I did, be careful.  Next time, I'll up the size.

Don't forget your vanilla.

When it's all said and done, this is the consistency I ended up with.  Since I'm one egg short, you'll be looking for a bit more flow.

Hey, remember this?

Pour your chocolate mixing over it.

And spread it all around.

This isn't low lighting... that chocolate is really that dark.

Looks good doesn't it? 

After baking an additional 20-25 minutes in that same 350F oven, you'll be looking at this... Just set in the middle.

Mmmmhh... doesn't that look tasty?

The two layers just work so well with each other.

Here, how's that for a better close-up?

The original recipe called for a dusting of powdered sugar.  It works well to heigten some sweetness and add a visual contrast.  But if Peanut butter and chocolate are your thing, the powder sugar isn't needed.

Even the crumbs are fantastic and can be put to great use...

Just sprinkle them on top of your favorite ice cream and you don't have a reason to go to the local Marble Slab or Cold Stone Creamery.

Remember, never waste a bit.

Give this a go next time you have the craving for peanut butter and chocolate... then let us know how it worked for you.

Found in a Nestle Cookbook originally as Chocolate Cinnamon Nut Bars...  but I think these are better.