• Line an 8x8 inch pan with foil and spray lightly with cooking spray. In a food processor add the graham crackers and pulse until fine crumbs. Add the melted butter. Pulse again until the crumbs are coated in butter. Add the melted chocolate and pulse again until it is the texture of very wet sand. Press into the bottom of the 8x8 inch pan. Pop into the fridge while making the filling.

To make the filling:

• Add the cream cheese, peanut butter, greek yogurt, and powdered sugar and beat until smooth. Pour on top of the chocolate crust and spread evenly.
• Top with peanuts and drizzle with melted chocolate. Cover and refrigerate for 4 hours or overnight.