Line a 13x9-inch baking pan with foil, allowing the foil to extend over the edges.
This will make it easier to lift the bars out of the pan.
For the Crust:
In a food processor, combine the peanut butter sandwich cookies and salt.
Cover and process until fine crumbs form.
Add the melted butter and pulse just until the mixture is combined.
Press the crumb mixture into the bottom of the prepared pan.
For the Peanut Butter Layer:
In a large bowl, beat the powdered sugar, 1 1/3 cups of peanut butter, softened butter, and heavy cream with a mixer on low to medium speed until smooth.
Stir in the finely crushed peanuts in the crunchy sugar coating.
Carefully spread this peanut butter mixture over the crust in the pan.
For the Chocolate Topping:
In a small heavy saucepan, cook and stir the semisweet chocolate chips and 1/2 cup of peanut butter over low heat until they are melted and smooth.
Spread the chocolate-peanut butter mixture over the layers in the pan.
Sprinkle the top with additional coarsely crushed peanuts for extra texture and decoration.
Chill and Serve:
Cover the pan and chill it for 1 hour or until the bars are set.
Use the foil to lift the uncut bars out of the pan, then cut them into individual bars.
Notes / Tips / Wine Advice:
Storage:Layer the bars between sheets of waxed paper in an airtight container. You can store them in the refrigerator for up to 1 week.These Candy Crunch Peanut Butter Bars offer a perfect balance of sweet and nutty flavors with a chocolatey finish. Enjoy making and sharing these delightful treats!