How to Make It
Place 1 1/2 cups of the crushed corn snacks in a medium bowl. Drizzle with melted butter, and stir until mixture resembles coarse, wet sand. Press mixture firmly into bottom of an 8-inch square glass or metal baking dish. Freeze until set, about 30 minutes.
Stir together peanut butter, graham cracker crumbs, and powdered sugar in a medium bowl until well combined. Spread mixture evenly on frozen crust. Freeze 10 minutes.
Meanwhile, combine chocolate and cream in a medium saucepan. Cook over medium-low, stirring often, until chocolate is melted and mixture is smooth. Pour evenly over peanut butter mixture. Sprinkle remaining 2 tablespoons crushed corn snacks on chocolate mixture, and top evenly with whole corn snacks. Freeze until chocolate mixture is set, about 15 minutes.
Transfer to refrigerator, and chill until ready to serve. Cut into 16 (2-inch) squares. Store bars in an airtight container at room temperature up to 2 days.