Ingredients
Equipment
Instructions
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to use as handles. Set aside.
- In a large bowl, beat the softened butter and 1.5 cups of peanut butter with an electric mixer until smooth. Gradually add the powdered sugar and mix on low speed until combined. Stir in the vanilla extract.
- Press the peanut butter mixture evenly into the bottom of the prepared pan. Use a spatula to create a flat, compact layer.
- Place the pan in the refrigerator to chill for at least 30 minutes.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and the remaining 2 tablespoons of peanut butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Pour the melted chocolate over the chilled peanut butter base and spread it into a smooth, even layer.
- Refrigerate for at least 1-2 hours, or until the chocolate is completely firm.
- Lift the bars out of the pan using the parchment handles. Let them sit for 5-10 minutes at room temperature, then cut into squares with a sharp knife. Serve and enjoy!
Notes
For best results, use a standard commercial creamy peanut butter. Natural peanut butter can be too oily and may not set up properly.
To get clean cuts, run your knife under hot water and wipe it dry before each slice.
Store leftover bars in an airtight container in the refrigerator for up to one week.
To get clean cuts, run your knife under hot water and wipe it dry before each slice.
Store leftover bars in an airtight container in the refrigerator for up to one week.
