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Line an 8-inch square baking pan with aluminum foil, leaving a 1-inch overhang on all sides. Set aside.
Place graham cracker sheets in a large resealable plastic bag. Seal bag and use a rolling pin to roll over graham crackers until finely crushed (you should have about 1 ⅔ packed cups of crumbs). Set aside.
Microwave 10 tablespoons of the butter in a large, microwave-safe bowl on HIGH in 15- to 30-second intervals, stirring between each interval, until melted, 30 seconds to 1 minute. Add graham cracker crumbs, powdered sugar, vanilla, salt, and 1 cup of the peanut butter; stir until well combined. Spread mixture evenly in prepared baking pan.
Microwave chocolate chips and remaining 3 tablespoons peanut butter and 1 tablespoon butter in a medium microwave-safe bowl on HIGH in 15- to 30-second intervals, stirring between each interval, until melted and smooth, 1 to 2 minutes. Spread chocolate mixture evenly over peanut butter mixture in baking pan.
Chill, uncovered, in refrigerator until set, 1 ½ to 2 hours. Remove from pan using aluminum foil as handles. Slice into bars using a large, warm, dry knife.