Ingredients:

  • 250 g Digestive Biscuits (or Graham Crackers), finely crushed
  • 225 g Unsalted Butter, melted (1 cup)
  • 375 g Smooth Peanut Butter (1 1/2 cups)
  • 250 g Icing Sugar (Confectioners' Sugar), sifted (2 cups)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Fine Sea Salt
  • 250 g Semi-Sweet or Milk Chocolate Chips (1 1/2 cups)
  • 2 tablespoons Unsalted Butter or Refined Coconut Oil

Instructions:

  1. Prep the Pan: Line the 9x13 inch baking pan with parchment paper, ensuring there is a generous overhang (a sling) for easy removal later.
  2. Crush the Biscuits: Place the digestive biscuits into a food processor or a Ziploc bag and crush until they resemble fine crumbs. Transfer the crumbs to a large mixing bowl.
  3. Melt and Combine Wet Ingredients: Gently melt the butter. Add the melted butter, peanut butter, vanilla, and salt to the bowl with the biscuit crumbs. Stir until just combined.
  4. Incorporate Sugar: Gradually add the sifted icing sugar to the mixture. Stir vigorously until a thick, uniform dough forms. The mixture should be stiff and moist, easily holding its shape.
  5. Press the Base: Transfer the peanut butter mixture to the prepared baking pan. Use a flat-bottomed measuring cup or potato masher to press the mixture down very firmly into a compact, even layer.
  6. Melt the Chocolate: In a separate small, heatproof bowl, combine the chocolate chips and the 2 tablespoons of butter/coconut oil. Melt gently using a double boiler or in 30-second bursts in the microwave, stirring until completely smooth and glossy.
  7. Spread the Topping: Pour the melted chocolate mixture evenly over the pressed peanut butter base. Use an offset spatula to spread it right to the edges, ensuring the layer is uniform.
  8. The Essential Chill: Place the pan, uncovered, into the refrigerator. Chill for a minimum of 2 to 3 hours, or until the chocolate topping is completely firm and non-tacky to the touch.
  9. Remove and Temper: Once fully chilled, use the parchment sling to lift the entire bar out of the pan and onto a cutting board. Allow the slab to sit at room temperature for about 10–15 minutes before cutting. This prevents the chocolate topping from cracking.
  10. Cut: Using a long, sharp knife, cut the slab into 16 even squares (4 rows by 4 rows).
  11. Store: Store squares in an airtight container in the refrigerator for up to one week.