In a large mixing bowl, combine the creamy peanut butter, honey, and vanilla extract using a spatula. Mix until the mixture is smooth and slightly fluffy, with a fragrant peanut aroma filling the air.
Stir in the graham cracker crumbs and powdered sugar, folding everything together until you have a thick, sticky dough that holds its shape when pressed.
Line a 9x9 inch pan with parchment paper, leaving some overhang for easy removal. Transfer the peanut butter mixture into the pan and press it down firmly with the back of a spatula, smoothing the surface evenly.
Melt the chocolate chips in the microwave in 20-second bursts, stirring well after each interval, until the chocolate is silky and smooth with a gentle crackling sound as you stir.
Pour the melted chocolate over the peanut butter layer, spreading it evenly with a spatula to create a glossy, smooth top.
Refrigerate the pan for at least 2 hours, or until the chocolate is set and the bars are firm and glossy to the touch.
Once chilled, lift the bars out of the pan using the parchment overhang. Slice into squares with a sharp knife, wiping it clean between cuts for clean edges.
Serve immediately or store in an airtight container in the fridge for up to a week. Enjoy the chewy, chocolate-topped peanut butter goodness!