Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared baking pan to form the base. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool slightly.
In a small saucepan over low heat, combine the peanut butter and caramel sauce. Stir until smooth and well combined. Pour the peanut butter caramel mixture over the cooled crust, spreading it evenly.
In a microwave-safe bowl, combine the chocolate chips and vegetable oil. Microwave in 30-second intervals, stirring in between, until the chocolate is melted and smooth.
Pour the melted chocolate over the peanut butter caramel layer, spreading it evenly with a spatula.
Refrigerate the bars for at least 2 hours, or until the chocolate is set. Once set, lift the bars out of the pan using the parchment paper overhang and cut into squares.
Variations & Tips
For a crunchy twist, add 1/2 cup of chopped peanuts to the peanut butter caramel layer. You can also try using dark chocolate instead of semi-sweet for a more intense chocolate flavor. If you’re a fan of salty-sweet combinations, sprinkle a pinch of sea salt over the chocolate layer before it sets. For a gluten-free version, use gluten-free graham crackers for the crust.
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