Directions

Preheat the oven to 350ºF. To make the crust, combine the crushed graham crackers, ground chocolate, butter, and sugar in a large bowl until well blended. Press the mixture onto the bottom of an ungreased 9 by 13-inch baking pan. Bake for 8 minutes, and then transfer to a wire rack and let cool.

While the crust cools, make the cheesecake layer. In a large bowl, beat the cream cheese, sugar, peanut butter, and flour with an electric mixer at low speed until well blended. Add the eggs, one at a time, mixing well after each addition. Mix in the milk and vanilla. Pour the filling into the crust. Bake for 40 minutes, or until just set. Place the pan on a wire rack and let cool completely. Melt the milk chocolate and vegetable shortening in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Spread the melted chocolate evenly over the cooled bars. Chill for approximately 10 minutes, just until the chocolate layer is partially set. Score the chocolate layer with a sharp knife, forming 2-inch squares (approximately), and return the pan to the refrigerator. Chill for 30 minutes, or until firm. Cut through the bars and serve. Store tightly covered in the refrigerator.