The warm chocolate will level itself into a glossy top similar to what appears in the image.
3. Chill and Slice
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Refrigerate at least 2 hours, or until the chocolate is firm to the touch.
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Use the parchment overhang to lift the slab from the pan onto a cutting board.
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With a sharp knife, cut into small squares (they’re rich, so bite‑size pieces are ideal). Wipe the knife with a warm, damp cloth between cuts for the cleanest layers.
Tips, Variations, and Storage
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Use smooth, not natural peanut butter for the most stable, non‑oily bars.
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For a sweeter, milk‑chocolate flavor, replace part of the semi‑sweet chips with milk chocolate.
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Stir a handful of chopped peanuts into the base for crunch, or sprinkle flaky sea salt on the chocolate before it sets.
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To make thicker bars, press the base into a smaller 9×9‑inch pan and increase chill time.
Store bars covered in the refrigerator for up to a week, or freeze in an airtight container for up to 2 months—perfect for make‑ahead holiday trays, bake sales, or everyday sweet cravings.
