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In a medium to large mixing bowl, stir the peanut butter, vanilla, salt, powdered sugar, and maple syrup until combined. Line an 8x8 inch square pan with parchment and set aside.
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Combine the graham crackers and tortilla chips in a food processor or blender and pulse until fine (You should have about 2 cups total). Pour into bowl with other ingredients and add 1 cups of the peanuts to the blender or food processor. Pulse until mostly fine with a few small chunks left. Add to the bowl.
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Use a spatula to fold ingredients together (If you're having difficulty feel free to use clean hands or a stand mixer to finish this process as it can get thick). Press the mixture firmly into prepared pan and place in the freezer to chill for about 30 minutes.
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In a double boiler, melt the chocolate slowly over low heat, stirring until completely melted. Remove bars from freezer and use the parchment to pull from the pan. Slice bars down the center one direction and divide 8 ways the other direction for a total of 16 bars. Line a tray with parchment and set near the chocolate.
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Dip each bar into the chocolate with a large fork and turn to coat all sides. Place the bars on the tray about an inch apart. Chop the remaining 1/2 cup of peanuts and sprinkle over the bars. Use a rubber spatula to scrape the remaining chocolate into a fine-tipped pastry bag (or a sandwich bag with a corner cut) and drizzle over the bars.
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Allow bars to set and the chocolate to completely harden. If you're impatient like me you can stick the pan in the freezer for a few minutes. Once dry, remove from pan and enjoy!