Double Chocolate Peanut Butter Recipe

Line a 9x9 inch (23x23 cm) square pan with parchment paper, leaving overhang for easy removal.

In a medium bowl, mix 2 cups chocolate cookie crumbs, 2 tablespoons granulated sugar, and 0.25 cup melted unsalted butter until the mixture resembles damp sand.

Press crust mixture into the bottom of the lined pan in an even layer. Chill in the refrigerator for 15 minutes to set.

In a microwave-safe bowl, combine 1.5 cups semi-sweet chocolate chips and 0.5 cup heavy cream. Microwave in 30-second bursts, stirring until smooth. Stir in 1 tablespoon corn syrup if using for shine.

Pour ganache over the chilled crust and spread evenly. Refrigerate 20–25 minutes until glossy and firm.

In a small bowl, whisk 0.75 cup creamy peanut butter with 3 tablespoons powdered sugar and 1 tablespoon melted butter until smooth.

Spread the peanut butter filling evenly over the ganache layer. Return to the fridge for 15–20 minutes to help set.

In a microwave-safe bowl, combine 0.5 cup chocolate chips and 2 tablespoons peanut butter. Microwave in 20–30 second intervals, stirring until smooth.

Pour the topping over the peanut butter layer and spread to cover. Optional: marble by dragging a knife through topping. Refrigerate until fully firm, about 30–40 minutes.

Lift the slab out of the pan using the parchment overhang. Cut into 12 equal bars. Chill briefly to set any soft edges.

Store in an airtight container in the refrigerator for up to 1 week.