Ingredients:
- 3 cups (360g) All-Purpose Flour
- 1 cup (227g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 ½ cups (380g) Creamy Peanut Butter
- 1 cup (220g) Packed Light Brown Sugar
- 2 Large Eggs
- 2 Tablespoons (30g) Unsalted Butter, melted
- 1 teaspoon Vanilla Extract (for filling)
- 1 cup (170g) Semi-Sweet Chocolate Chips
- ½ cup (113g) Unsalted Butter (for topping)
- 1 cup (240g) Powdered Sugar
Instructions:
- Preheat oven to 350°F (175°C). Line a standard 9x13 inch baking pan with parchment paper, leaving an overhang.
- For the base/topping dough: Cream the softened butter, granulated sugar, and 1 tsp vanilla until light and fluffy. Gradually add the flour and salt; mix on low speed until large crumbs form. Do not overmix.
- Press approximately two-thirds of the dough evenly into the bottom of the prepared pan.
- Chill the base in the refrigerator for at least 1 hour to prevent excessive shrinking during baking.
- While the base chills, prepare the filling: Whisk together the creamy peanut butter, brown sugar, eggs, 2 Tbsp melted butter, and 1 tsp vanilla until completely smooth.
- Spread the peanut butter filling evenly over the chilled shortbread base. Crumble the remaining one-third of the dough evenly over the top of the filling.
- Bake for 25–30 minutes, or until the edges are lightly golden and the centre is mostly set.
- Remove from the oven and allow to cool completely on a wire rack (approximately 1.5 hours).
- Prepare the chocolate topping: In a small saucepan over low heat, melt the chocolate chips and ½ cup of butter together, stirring until smooth. Remove from heat and whisk in the powdered sugar until fully incorporated and glossy.
- Pour the warm chocolate mixture over the cooled bars and spread quickly to cover. Refrigerate for at least 1 hour until the chocolate is firm.
- Lift the bars out of the pan using the parchment paper overhang, slice into 16 squares, and serve.