2 cups flour

1 cup powdered sugar

1 cup butter, softened

1 package (10 ounces) peanut butter chips

½ cup light corn syrup

½ cup creamy peanut butter

3 eggs

1 package (12 ounces) white chocolate chips

1 teaspoon shortening

Combine flour and ½ cup powdered sugar in a medium bowl; cut in butter with pastry blender or two forks.  Mix until crumbly. Press into the bottom of an ungreased 13×9 inch pan. Bake for 15 to 18 minutes in preheated 350° oven or until lightly browned around the edges (the surface will not brown).  Microwave 1 cup peanut butter chips and corn syrup in a large microwave safe bowl on high for 1 minute, stirring occasionally until chips are melted. Beat in the peanut butter and eggs. Pour into crust.  Top with remaining peanut butter chips. Bake for 18 to 22 minutes or until filling is set. Cool 5 to 10 minutes on wire rack. Microwave white chocolate chips and shortening in a microwave safe bowl on medium for about 1 minute, stirring occasionally until melted.  Spread over bars. Cool completely just before cutting.