butter or margarine
graham cracker crumbs
creamy peanut butter
Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides.
Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted. Add sugar, graham crumbs and peanut butter; mix well. Spread onto bottom of prepared pan; cover with chocolate.
Make shallow cuts in top of dessert to mark 48 squares. Refrigerate 1 hour or until firm. Use foil handles to remove dessert from pan; cut into squares following scored lines on dessert.