Super Easy Chocolate Graham Cookies

½ cup chocolate chips

⅓ cup creamy peanut butter

Approx. one package graham crackers

• Place chocolate chips and peanut butter together in a microwave-safe bowl. (I always use a Pyrex 2 cup measuring cup. I like the handle for stirring.)
• Microwave for 30 seconds.
• Stir.
• Microwave longer, as needed, to completely melt the chocolate chips. The mixture should be totally smooth after stirring.
• Set aside.
• Break graham crackers into squares and arrange half on a plate, cookie sheet, cutting board. . . whatever is flat and will fit in your refrigerator.
• Drop 1-2 tablespoons of the chocolate peanut butter mixture on each graham square. The mixture should be pretty thick, and you want a thick layer, so go ahead and pile it on. Leave it in the center and don't worry about the edges for now.
• Place graham cracker squares on top of all the chocolate-covered grahams.
• Press down gently to spread the chocolate peanut butter to the edges. Perfection is not necessary here, just try to keep it from going over the edge.
• Refrigerate for 30 minutes or until the chocolate peanut butter is set.
• Enjoy cold or at room temperature.