For the base I gave graham crackers a quick whirl in the food processor, then mixed them with melted butter and some sugar to add a bit of sweetness. After forming a crust in the pan, some of the swirled chips are scattered on top for a surprise inside the bars. A sweetened cream cheese layer is spread on top enclosing the chips inside. Instead of making a thick base, we kept some of the graham cracker mixture to sprinkle on top of the unbaked bars along with some more of the swirled chips. This is then baked just until set, cooled to room temperature and then refrigerated to firm up the bars. The bars are very creamy, yet can be cut quite neatly. The chips keep their shape which gives bursts of chocolate and peanut butter in each bite.Pictures and Recipe here
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