Topping Using a double boiler or a microwave, melt the chocolate chips and creamy peanut butter. Allow to cool.

Bars Grease a 9x13 pan with butter. With an electric mixer, mix together butter and chunky peanut butter until smooth. Stir in powdered sugar a cup at a time. Add the vanilla wafers to a food processor and process until they are in crumbs. Add crumbs and mini chocolate chips to the peanut butter mixture and mix until just combined. Spread evenly into the buttered pan and set aside.

Pour topping over base. Spread evenly and sprinkle with the chopped peanuts. Refrigerate for at least 1 hour, then cut into 20 bars. Keep refrigerated, as the bars and chocolate will soften at room temperature.