1
: Toss together 1½ cups (375 mL) peanut butter and semi-sweet chips; set aside.
2
: Combine crumbs with butter; press evenly onto parchment paper-lined 13 x 9 inch (3 L) baking pan. Pour Eagle Brand evenly over crumbs. Sprinkle with chip mixture; press down firmly.
3
: Bake in preheated 350°F (180°C) oven for 20-25 minutes or until lightly browned. Remove from oven and cool.
4
: Melt remaining chocolate with shortening. Drizzle over top. Chill and cut into bars.