Peanut Butter Bars The NoBake Old School Lunchlady Recipe

Instructions:

1. Prepare the Pan: Line the 9x13 inch pan completely with parchment paper, ensuring the paper hangs over the long edges for easy removal later.
2. Crush the Biscuits: Finely crush the biscuits or graham crackers (using a food processor or rolling pin) until they resemble coarse sand. Place in a large mixing bowl.
3. Combine Dry Ingredients: Add the sifted powdered sugar and fine sea salt to the crushed biscuits. Whisk lightly to combine thoroughly.
4. Add Wet Ingredients: Pour the melted butter, 1 ½ cups of peanut butter, and vanilla extract into the dry mixture.
5. Mix and Press: Use a sturdy rubber spatula to mix until a uniform, sticky 'dough' forms. Press the mixture firmly and evenly into the prepared pan using the flat bottom of a glass.
6. Transfer and Chill (Part I): Place the pan in the refrigerator for 30 minutes to allow the base to set.
7. Melt Chocolate: In a microwave-safe bowl or over a double boiler, melt the chocolate chips until smooth and glossy.
8. Incorporate Peanut Butter: Stir the ⅓ cup of additional peanut butter into the melted chocolate until the mixture is fluid and homogenous.
9. Pour and Spread: Remove the chilled base from the refrigerator. Pour the chocolate mixture evenly over the peanut butter base and spread quickly to the edges using an offset spatula.
10. Finish (Optional): Sprinkle a light dusting of flaky sea salt over the wet chocolate.
11. Final Chill (Part II): Return the pan to the refrigerator and chill for a minimum of 2 hours, or until the chocolate topping is completely firm and set.
12. Cut the Bars: Use the parchment paper overhang to gently lift the entire slab out of the pan. Heat a large chef's knife under hot water, dry it completely, and cut into 4 rows by 4 rows (16 bars).
13. Serve: Store uneaten bars in an airtight container in the refrigerator for up to one week.