Start by preheating your oven to 350°F (175°C). Grab a 9x13-inch baking pan and line it with parchment paper, leaving a little overhang on the sides. This will make it easier to lift the bars out later. In a mixing bowl, combine 1 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Use a whisk or spatula to mix everything together until the dough starts to clump. You’re looking for a crumbly yet cohesive texture—think wet sand at the beach. Press the dough evenly into the bottom of your prepared pan, using your fingers or the back of a spoon to smooth it out. Make sure it’s packed down firmly; this will help the crust hold together once baked. Pop the pan into the oven and bake for 10-12 minutes, or until the edges are lightly golden. Keep an eye on it—you don’t want it to overbake and turn too crisp. Once done, remove the pan from the oven and let the crust cool completely. This is important because adding the peanut butter layer to a warm crust could cause it to melt and lose its structure.

While the crust cools, let’s tackle the peanut butter filling. In a separate mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Stir everything together until smooth and creamy. At first, the mixture might seem a little stiff, but keep going—it will come together beautifully. If you find it too thick to stir, you can add a tiny splash of milk (just a teaspoon or two) to loosen it up. Taste a little bit of the filling—it’s okay, I won’t tell! Adjust the sweetness if needed by adding a bit more powdered sugar, but remember, the chocolate layer will add extra sweetness later. Once the crust has cooled completely, spread the peanut butter mixture evenly over the top. Use a spatula to smooth it out, making sure it reaches all the corners of the pan. This layer should be about 1/4 inch thick, creating that perfect balance between the crust and the chocolate.

Now for the final layer—the chocolate topping. In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips. Heat them in 30-second intervals, stirring between each, until smooth and glossy. Alternatively, you can use a double boiler if you prefer. Once melted, pour the chocolate over the peanut butter layer and use an offset spatula to spread it evenly. Take your time with this step to ensure the chocolate covers the entire surface. If you’re feeling fancy, you can use the tip of a knife or a toothpick to create a swirled pattern in the chocolate for a decorative touch. For an extra-special twist, sprinkle a pinch of flaky sea salt over the chocolate while it’s still warm. This adds a subtle crunch and enhances the sweetness of the bars.

Once the chocolate layer is in place, pop the pan into the refrigerator for at least 30 minutes. This chilling time is crucial—it allows the chocolate to set and the layers to firm up, making it easier to slice clean squares. After chilling, use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Using a sharp knife, slice the bars into squares or rectangles, wiping the knife clean between cuts to keep the edges neat. If you want smaller bite-sized pieces, aim for a 4x4 grid; for larger bars, go with a 3x4 grid.