Chocolate Peanut Butter Recipe

Prepare equipment

Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving an overhang on two sides for easy removal. Alternatively, use silicone candy molds if making individual pieces.

In a medium mixing bowl, combine 1 cup creamy peanut butter and 4 tablespoons room-temperature unsalted butter. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until smooth and fully combined, about 1 to 2 minutes.

Add 1 teaspoon vanilla extract and 1 teaspoon fine salt to the peanut-butter mixture and mix briefly to incorporate.

With the mixer on low speed, gradually add 1 cup sifted powdered sugar. Mix until the mixture is thick, holds its shape, and is no longer sticky—about 1 to 2 minutes. If the mixture seems too dry, add up to 1 tablespoon extra peanut butter; if too soft, add 1 to 2 tablespoons more powdered sugar.

Transfer the peanut butter filling to the prepared pan. Press the mixture into an even layer about 1/2-inch (1.2 cm) thick using a spatula or the bottom of a measuring cup. For individual pieces, press into silicone molds. Smooth the surface and refrigerate for at least 30 minutes to firm up (15 minutes in the freezer if short on time).

When the filling is firm, place 10 oz semi-sweet chocolate chips in a heatproof bowl. Set a small saucepan with 1 to 2 inches of water over medium-low heat and bring to a gentle simmer to create a double boiler (bowl should not touch water).

Place the bowl of chocolate over the saucepan and stir frequently until mostly melted. Remove the bowl from the heat and stir in 1 teaspoon neutral oil until smooth and glossy. Alternatively, microwave the chocolate in 20–30 second bursts at 50% power, stirring between bursts, then stir in the oil.

Remove the chilled peanut butter slab from the pan using the parchment overhang and place it on a cutting board. Trim edges if desired and cut into 16 equal squares (or remove individual pieces from molds). For cleaner edges, warm a sharp knife under hot water, dry it, then slice.

Working quickly, use a fork or dipping tool to dip each peanut butter square into the melted chocolate, tapping off excess chocolate and placing the coated pieces on a parchment-lined baking sheet. Ensure each piece is fully coated; use a spoon to drizzle additional chocolate if needed.

If using garnish, immediately sprinkle crushed peanuts on top of each coated piece and finish with a light pinch of sea salt flakes while the chocolate is still wet.

Allow the chocolate to set at room temperature until firm, about 1 hour, or speed up setting by chilling in the refrigerator for 15–20 minutes. Once set, store finished chocolates in an airtight container in the refrigerator for up to 2 weeks or at cool room temperature for up to 3 days.