1 lb. peanut butter
1/2 tsp. vanilla
2 tbs. brown sugar
1/2 stick of margarine
1 3/4 c. confectioners sugar (add more if mixture does not seem stiff)
3-4 oz. milk chocolate

Beat peanut butter and margarine until smooth. Add brown sugar and vanilla.
Slowly add the confectioners suger about 1/4 c. at a time, beating all the
while (a stand mixer works well for this). Mixture should be very stiff.
Add more sugar if necessary. Press the above mixture into a 8 x 8
pan lined with parchment paper. Keep at room temperature until
chocolate topping is added.

To make chocolate topping, melt 3 to 4 oz. of milk chocolate in a double
boiler. Melting the chocolate in small batches works well. Don't wait for
it to melt in the double boiler--it will scorch. Heat just until the
chocolate gets shiny, then stir until it melts. The chocolate will have a
thick consistency. Spread it over the peanut butter mixture, chill, then
cut into bite size pieces.

Note: Make 2 batches to fill a 9 x 13 pan, 3 batches for a 10 x 17.