Ingredients
Equipment
Method
- Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides to use as handles.
- In a large bowl, mix the creamy peanut butter, melted unsalted butter, and vanilla extract until smooth.
- Gradually add the powdered sugar and salt, mixing until a thick, dough-like mixture forms.
- Press the peanut butter mixture evenly into the bottom of the prepared pan. Chill in the refrigerator for at least 1 hour until firm.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (or shortening).
- Microwave in 30-second intervals, stirring after each, until the chocolate is smooth and fully melted.
- Pour the melted chocolate over the chilled peanut butter layer and spread evenly.
- Return the pan to the refrigerator and chill for at least 1 more hour, or until the chocolate topping is completely set.
- Use the parchment handles to lift the bars out of the pan. Let sit for 5-10 minutes at room temperature before slicing into squares.
Notes
Use Room Temperature Ingredients: For the peanut butter base, having your peanut butter at room temp helps it mix more smoothly.
Don't Rush the Chill Times: Chilling is an active step in this recipe. A properly firmed base is essential.
For Ultra-Clean Slices: Use a large, sharp knife. Run the knife under hot water and wipe it dry between each cut for a professional look.
Tap the Pan: After pouring the chocolate topping, gently tap the pan on the counter to release air bubbles for a smooth surface.
Don't Rush the Chill Times: Chilling is an active step in this recipe. A properly firmed base is essential.
For Ultra-Clean Slices: Use a large, sharp knife. Run the knife under hot water and wipe it dry between each cut for a professional look.
Tap the Pan: After pouring the chocolate topping, gently tap the pan on the counter to release air bubbles for a smooth surface.