In a small saucepan, melt the butter letting it getting bubbly and slightly browned. Remove from heat and add the peanut butter. Mix well until the peanut butter is melted.
Stir in the finely ground graham crackers and powdered sugar. Mix well.
Spread the peanut butter mixture into a parchment lined pan. I used a 10x10 square pan.
Add the chocolate and coconut oil to a small saucepan. Whisk, over low heat, until the chocolate is melted and smooth.
Spread the melted chocolate over the peanut butter mixture and sprinkle with flaky sea salt.
Refrigerate for several hours until the bars are set. Slice and enjoy! These are very decadent so I cut them into fairly small squares.
Store in the refrigerator for up to one week.
This recipe was inspired by the Chocolate Peanut Butter Bars by Melissa Clark in NYT Cooking.