Line an 8x8-inch baking pan with parchment paper or silicone liner, leaving an overhang on two sides to lift the set bars out easily. Lightly grease the paper with a little oil or nonstick spray if desired.

Measure and organize all ingredients so melting and assembly are quick.

Peanut Butter Layer

Make peanut butter filling

In a medium bowl, combine 1 cup natural creamy peanut butter, 1 cup powdered sugar, 2 tablespoons maple syrup, 2 teaspoons melted refined coconut oil, 1 teaspoon vanilla extract, and 1/4 teaspoon fine sea salt. Stir with a spatula until smooth and evenly combined. The texture should be firm but spreadable; if too dry, add 1/2 teaspoon more maple syrup, if too soft, add 1 tablespoon more powdered sugar.

Press into pan

Transfer the peanut butter mixture to the prepared 8x8 pan. Use an offset spatula or the back of a spoon to press and smooth the mixture into an even layer about 1/2 inch thick. Place the pan in the refrigerator for 10–15 minutes to firm up while you prepare the chocolate layer.

Chocolate Layer

Melt chocolate

Place 10 oz dairy-free dark chocolate and 2 tablespoons refined coconut oil in a heatproof bowl. Melt using a double boiler over gently simmering water, stirring frequently until smooth and glossy (alternatively, microwave in 20-second bursts, stirring between bursts, until melted). Remove from heat and stir in 1 teaspoon sea salt until dissolved and evenly distributed.

Pour over peanut butter

Remove the pan from the refrigerator. Pour the melted chocolate over the chilled peanut butter layer, using a spatula to spread it into an even layer that fully covers the peanut butter.

Finish and chill

If using, sprinkle the surface lightly with flaky sea salt and chopped roasted peanuts. Return the pan to the refrigerator and chill for at least 45–60 minutes, or until the chocolate is fully set and firm to the touch.

Serve and Store

Slice and serve

Use the parchment overhang to lift the set block from the pan. Place on a cutting board and cut into 12 equal squares (3 rows by 4 rows) using a sharp knife warmed under hot water and wiped dry between cuts for cleaner edges.

Storage

Store the bars in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 3 days (in a cool, not humid environment). For longer storage, freeze for up to 3 months with parchment between layers; thaw in the fridge before serving.