1pinchSalt, or more, to taste OMIT IF USING SALTED BUTTER
Chocolate Layer:
6oz.semi or bittersweet chocolate, chopped, about 1 cup
4Tablespoonsbutter
Peanut Butter Swirl:
1/4cupcreamy peanut butter
2Tablespoonsbutter, melted
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Instructions
Spray and 8-inch square baking pan with cooking spray, then line with a sheet of parchment paper that covers the bottom and two sides, extended a few inches over the edges. Set aside.
In a large bowl, stir together the 1 1/2 cups peanut butter with the 1/2 cup melted butter. *Note, it doesn't come together easily at first, so start stirring slowly to avoid splashing out. Add vanilla and stir to combine. Add icing sugar 1/2 cup at a time, stirring in until smooth each time. Transfer to prepared pan and spread to an even layer. Smooth top as well as you can.
Place chocolate and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir, then microwave for a further 20-30 seconds. Remove and stir until smooth and glossy. Pour chocolate over peanut butter layer, pouring into the centre and spreading out to the edges with the back of a spoon.
In a small bowl, combine 2 Tbsp melted butter with the 1/4 cup peanut butter and stir until smooth. Let stand to cool and thicken slightly, 3-4 minutes. Using a spoon or a squeeze bottle, make 1/4-inch thick lines with the peanut butter mixture about 1 inch apart. Using a skewer, run lines in the opposite direction, about every 1/2-inch apart, making sure you only run through the chocolate layer and not down to the peanut butter layer. *If desired, you can sprinkle top of chocolate with finishing salt such as Fleur de Sel or Maldon's.
Place pan in refrigerator and chill at least 4 hours, preferably overnight before removing from pan and slicing. Cut into squares about 5 squares per side (25 squares total)
Keep refrigerated and serve cold.
Notes
Note 1: Adjust amount of icing sugar to your taste for sweetness. It will also depend somewhat on the sweetness of your peanut butter. I typically use 1 3/4 cups myself.If you use salted butter, omit the added salt. If you used unsalted butter, add as much as you like, to taste, from a pinch to about 1/4 tsp.