Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, cubed, for the base
  • 1 ½ cups Creamy Peanut Butter (conventional processed style)
  • 3 cups, packed Icing Sugar (Powdered Sugar), sifted
  • 2 cups Graham Cracker Crumbs
  • ½ teaspoon Fine Sea Salt
  • 1 ½ cups Semi-Sweet Chocolate Chips
  • ½ cup (1 stick) Unsalted Butter, cubed, for the frosting
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Prep the Pan: Line a 9x13 inch pan with parchment paper, ensuring there is an overhang on two sides to act as a sling for lifting the bars.
  2. Melt the Fats: In a large saucepan over medium-low heat, gently melt the 1 cup of unsalted butter. Once melted, remove the saucepan from the heat.
  3. Combine Wet Ingredients: Stir in the creamy peanut butter until fully smooth and thoroughly incorporated into the melted butter.
  4. Add Dry Ingredients: In a large separate bowl, whisk together the sifted icing sugar, graham cracker crumbs, and sea salt.
  5. Form the Dough: Pour the warm peanut butter mixture into the dry ingredients. Stir vigorously (or use a stand mixer on low) until a thick, uniform dough forms and no pockets of dry sugar remain.
  6. Press the Base: Transfer the peanut butter mixture into the prepared pan. Use a rubber spatula or the bottom of a measuring cup to press the mixture down firmly and evenly across the entire base of the pan, paying special attention to the corners.
  7. Initial Chill: Place the pan in the refrigerator for at least 30 minutes to allow the base to firm up slightly while you prepare the frosting.
  8. Prepare the Frosting: In a medium, heatproof bowl, combine the chocolate chips and the ½ cup of cubed butter.
  9. Melt the Chocolate: Melt the mixture until smooth and glossy, using either a double boiler method over simmering water or 30-second intervals in a microwave.
  10. Finish the Frosting: Remove from heat and stir in the vanilla extract.
  11. Pour and Spread: Retrieve the chilled peanut butter base. Pour the warm chocolate frosting evenly over the top, quickly spreading it with an offset spatula to cover all edges before the cold base sets the chocolate.
  12. Final Chill: Return the pan to the refrigerator for a minimum of 90 minutes (2 hours is ideal) until the chocolate layer is fully set and firm.
  13. Slice: Use the parchment paper overhang to lift the entire slab onto a cutting board. Allow to sit at room temperature for 5–10 minutes. For clean cuts, use a sharp knife run under hot water, wiping it dry before slicing into 16 bars.
  14. Store: Store the finished bars in an airtight container in the refrigerator.