Peanut Butter Bar

2 Cups Chunky Peanut Butter
1 Cup Melted Butter
1 Pound Powdered Sugar (3 3/4 cups)
1 package Graham Crackers

Mix all ingredients together.
Push into bottom of a 9x13 pan.
Refrigerate.
Melt approximately 12 oz. of milk chocolate (or a mix of milk chocolate and semi-sweet!) and spread on the top. Refrigerate again.

Another cookie recipe...

Banana-Oatmeal Chocolate Chip Cookies

From Cooking Light magazine

½ Cup mashed ripe banana (about 1 medium)
½ Cup packed brown sugar
¼ Cup butter, softened
¼ Cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 ¼ Cups all-purpose flour
2 Cups old fashioned oats
1 teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
Cooking spray
1. Preheat oven to 350.
2. Combine first five ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add egg; beat well.
3. Combine flour, oats, baking soda, and salt in a medium bowl, stirring with a whisk. Add flour mixture to banana mixture in bowl; beat with mixer until well blended. Stir in chocolate chips.
4. Drop batter by heaping tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Baking at 350 for 18 minutes. Cool on pans 2 minutes. Yield: 2 dozen.

This cookie is so yummy and somewhat healthy, hope you love it too!