Ingredients:

  • 2 cups (500g) creamy peanut butter
  • 14 oz (397g) sweetened condensed milk
  • 1/2 cup (115g) unsalted butter, cubed
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to act as a sling for easy removal.
  2. In a medium heavy-bottomed saucepan over medium-low heat, combine the cubed butter and sweetened condensed milk. Stir constantly until the butter is fully melted and the mixture is steaming with a few small bubbles.
  3. Stir in the creamy peanut butter. Continue stirring over medium-low heat until the mixture is completely smooth and emulsified.
  4. Remove the pan from the heat immediately. Stir in the vanilla extract and fine sea salt until fully incorporated.
  5. Pour the mixture into the prepared pan and smooth the top with a spatula. Let sit at room temperature for 30 minutes.
  6. Transfer the pan to the refrigerator and chill for at least 2 to 3 hours until firm. Lift out using the parchment sling and slice into 1-inch squares.