2cups(480 g) creamy peanut butter, (no-stir peanut butter is a must)
1cup(120 g) confectioners' sugar
1teaspoonpure vanilla extract
1 ½cups(255 g) semisweet or dark chocolate chips
Preheat oven to 350° F. Spray a 13x9 pan with nonstick spray, set aside.
To make crust, cream butter and confectioners' sugar for 1 to 2 minutes with mixer until light and creamy. Turn mixer to low and add in 1 teaspoon vanilla, flour and salt. Mix just until flour is incorporated. Press evenly into prepared pan and bake 20 minutes or until golden. Cool completely.
To make filling, beat peanut butter, confectioners' sugar and 1 teaspoon vanilla together until smooth.* Spread filling over cooled crust. Smooth top with offset spatula. Chill for about 30 minutes.
Microwave chocolate chips and cream on 50% power level, stopping and stirring every 30 seconds until smooth. (See tips for melting chocolate). Spread chocolate over peanut butter layer. Sprinkle with sea salt if desired.
Chill bars for 10 minutes or until set. Cut 4 rows vertically and 6 rows horizontally to form 24 bars.
*If the filling does not seem very spreadable, add a tablespoon or two of vegetable oil.Store peanut butter chocolate barsin an airtight container at room temperature for 5 days or in the refrigerator for 1 week.Freeze peanut butter chocolate bars with parchment paper between layers in an airtight container for up to 3 months (for best flavor, individually wrap the bars). Defrost in the refrigerator before bringing to room temperature and serving.Recommended tools: