2.5 pounds of chocolate candy coating (I used Ghiradelli Dark Melting Wafers)
2 1/4 cups creamy peanut butter
2 cups powdered sugar
1 stick butter, melted
1 t. vanilla
Melt half of the chocolate according to package directions. Spread over parchment paper lined cookie sheet. Spread to a large rectangle but not too thin, maybe 1/8 to 1/4 inch thickness. Place in freezer until set.
In a large bowl, whip together the peanut butter, powdered sugar, butter and vanilla. Spread over first chocolate layer.
While this sits in the freezer, melt the remaining chocolate and spread over peanut butter layer. Freeze until set. Break up into small pieces using a butcher knife. Store in the refrigerator or freezer until ready to serve.