Chocolate Peanut Butter Squares

1 1/3 cups (330 mL) graham crumbs
1 1/2 cups (375 mL) icing sugar, sifted
1/4 cup (60 mL) flour
1 cup (250 mL) peanut butter
3/4 cup (180 mL) margerine, melted plus 1/2 teaspoon (3 mL) margerine
1 cup (250 mL) semi-sweet chocolate chips

Combine graham crumbs, icing sugar, flour, peanut butter and 3/4 cup (180 mL) melted margerine in large bowl. Stir until well mixed and press firmly into ungreased 8x8 square pan. Combine 1/2 teaspoon (3 mL) margerine and chocolate chips in bowl and microwave on low until melted. Spread over peanut butter mix and refrigerate. To serve, remove pan from refrigerator and allow to sit at room temperature for 1 hour (this allows chocolate to warm up a bit so that the topping does not crack when cut). Cut into squares. Freezing: Excellent.