I usually make this at Christmas time. I start the Sunday after Thanksgiving, and every Sunday I bake a different cookie. I do this until the Sunday after New Years Day. This is a recipe I found looking on Paula Deen's website.
Line a 13X9X2 inch pan with foil. Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor until the mixture forms a ball. Press into the foil lined pan using your hands or a spatula.
Melt chocolate chips in a double boiler over simmering water. Spread evenly over the cookie layer with a spatula. Chill for several hours.
When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.