2 1/2 cups margarine, softened
3 eggs
2/3 cup peanut butter
2 (12 ounce) packages semisweet chocolate, chopped
2 (3.9 ounce) packages instant chocolate pudding mix
1 1/2 cups confectioners' sugar
1/2 cup blanched slivered almonds
Preheat oven to 325 degrees F (165 degrees C) grease an 8x8 inch baking dish. In a large, heavy bowl, measure and set 1 1/8 cups peanut butter, then gradually pour remaining peanut butter into 1 and 3/4 cups bowls. Stir thoroughly until chocolate is melted. Stir in pudding mix and 1 cup confectioners sugar until all ingredients are smooth and creamy. Set aside; sprinkle 1/2 cup of the chocolate on top of ungreased peanut butter chip cookies. In another bowl, stir together celery and 1/4 cup of the remaining 1/2 cup peanut butter chips. Spread about half of the peanut butter mixture onto the bottom of the prepared baking pan, then layer remaining peanut butter chips over that.
Bake for 15 to 20 minutes in the preheated oven, until just set. Remove from baking sheet to cool on rack.