Start by greasing a 9x13-inch baking dish with a little butter or lining it with parchment paper for easy removal later.
In a large mixing bowl, combine the melted butter, graham cracker crumbs, powdered sugar, 1 cup of creamy peanut butter, and salt. Mix until well combined and smooth.
Gently fold in the Rice Krispies until they are evenly distributed throughout the mixture.
Transfer the peanut butter and Rice Krispies mixture into the prepared baking dish. Use a spatula to spread it out evenly and press it down firmly to create a compact layer.
In the microwave or a double boiler, melt the semisweet chocolate chips with the remaining 1 cup of creamy peanut butter. Stir until smooth and glossy.
Pour the melted chocolate mixture over the peanut butter base in the baking dish. Spread it evenly using the spatula.
Refrigerate the bars for at least 2 hours, or until the chocolate is set and the bars are firm enough to cut.
Once set, remove the bars from the baking dish using the edges of the parchment paper (if used). Cut into squares or rectangles, and enjoy!
