Mega Bar Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper, leaving a 1-2 inch overhang on two sides to lift the bars out easily. Lightly grease the parchment.

Mix dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup rolled oats, 0.5 cup granulated sugar, 0.5 cup packed light brown sugar, 0.5 teaspoon baking powder, and 0.5 teaspoon salt until evenly combined.

Cut in butter

Add 10 tablespoons cold, cubed unsalted butter to the dry mix. Using a pastry cutter or two forks (or pulse 6-8 times in a food processor), cut the butter into the mixture until it resembles coarse crumbs with some pea-sized pieces.

Press crust

Reserve about 1 to 1 1/4 cups of the crumb mixture for the topping. Press the remaining crumb mixture firmly and evenly into the prepared pan to form the crust. Use the bottom of a measuring cup or your hands (lightly dampened) for a compact layer. Bake the crust for 12-15 minutes, or until edges are lightly golden. Remove from oven but leave oven on.

Melt chocolate layer

While the crust bakes, place 1.5 cups semisweet chocolate chips in a heatproof bowl. Microwave in 20-30 second intervals, stirring between, until smooth (about 60-90 seconds total). Alternatively, melt in a double boiler until smooth. Set aside to cool slightly but remain pourable.

Prepare peanut-chocolate filling

In a separate bowl, whisk together 1 large egg, 1 teaspoon vanilla extract, 1/2 cup creamy peanut butter, 2 tablespoons light corn syrup, and 1 (14-ounce) can sweetened condensed milk until homogeneous. The corn syrup helps thin the peanut butter slightly for a smoother pour. Fold in the melted semisweet chocolate chips until fully incorporated.

Assemble filling

Pour the chocolate-peanut filling over the hot baked crust, spreading it into an even layer with an offset spatula. Sprinkle 3/4 cup toasted chopped peanuts and 1/2 cup toasted chopped almonds evenly over the filling, pressing lightly so they adhere.

Top with reserved crumbs

Crumble the reserved 1 to 1 1/4 cups crust mixture over the nut-chocolate filling in an even layer. Do not press; these crumbs will bake into a crunchy topping.

Bake filling

Return the pan to the oven and bake for 18-22 minutes, until the filling is set around the edges and the crumb topping is golden. A toothpick inserted near the center may come out with a few moist crumbs but not runny batter.

Cool

Remove from oven and place on a wire rack. Let the bars cool completely in the pan (1.5 to 2 hours) to allow the filling to firm up. For faster setting, refrigerate for 45-60 minutes after they reach room temperature.

Melt milk chocolate

Melt 1/2 cup milk chocolate in a microwave-safe bowl in 15-20 second bursts, stirring between, until smooth, or use a double boiler. If needed, stir in 1 teaspoon neutral oil to loosen for drizzling.

Drizzle and salt

Lift the cooled bars from the pan using the parchment overhang. Place on a cutting board. Drizzle the melted milk chocolate over the top in a decorative pattern using a spoon or a piping bag. Sprinkle flaky sea salt (about 1/4 teaspoon) evenly over the warm drizzle, if using.

Slice and serve

Allow the drizzle to set (10-15 minutes at room temperature or faster in the fridge). Using a sharp knife warmed under hot water and wiped dry between cuts, slice into 16 bars (4 x 4) or 9 large bars (3 x 3). Store in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days. Bring to room temperature before serving if chilled.