Line the bottom of a 9-inch tart pan with parchment paper and lightly spray. Chill aside.

Combine chocolate chips and vegetable oil in a heat-safe bowl. Microwave for 45-55 seconds, then stir until smooth.

Spread half of the melted chocolate over the prepared tart pan and chill.

In a large bowl, whisk together powdered sugar and graham cracker crumbs.

Microwave peanut butter and butter for 45 seconds, then stir to combine.

Pour peanut butter mixture over the graham cracker and powdered sugar mixture and combine.

Spread the peanut butter filling into the chilled chocolate crust, smoothing the top.

Cover with remaining melted chocolate and smooth to edges.

Chill the tart for at least 4 hours or until set.

Gently flip the pie onto a serving plate, peel off parchment, and slice to serve.