Preheat oven to 350 degrees. Line a 9x13 inch pan with foil and spray with bottom and sides with cooking spray.
Combine the first 4 ingredients in a large mixing bowl and beat until well blended.
Press half (about 1 pound) into the bottom of the pan. Bake for 10 minutes.
While the crust layer is baking, turn the remaining peanut butter mixture onto a foil or parchment lined cooking sheet and press into a rectangle a little less than 9x13 inches. Put the cookie sheet with the dough in the freezer and freeze for 10 minutes or until it is solid enough to peel off.
Remove from the crust layer from the oven and sprinkle with chocolate chips. Drizzle with condensed milk.
Remove the frozen peanut butter dough rectangle from the foil and plop it on top of the chocolate chip/condensed milk mixture. It's okay if it breaks, just re-position the pieces. If you happen to have some peanut butter chips or peanuts around, you can spinkle them on top.
Bake for another 30 minutes. Let cool completely (or cool slightly and chill).
In a small microwave-safe bowl, melt ½ cup of chocolate chips with about 1 teaspoon of coconut oil or shortening. Drizzle chocolate over cooled bar. Chill to set the chocolate. Lift from pan and cut into bars.