Peanut Butter and Chocolate Bars

Ingredients

For the Cookie Crust

• 2 sticks (1 cup) cold, unsalted butter, cut into tablespoon sized slices
• 1/2 cup granulated sugar
• 2 1/2 cups all purpose flour
• 1 teaspoon salt

For the Peanut Butter and Chocolate

• 1/4 cup unsalted butter at room temperature
• 2 cups natural, creamy peanut butter
• 1/2 cup firmly packed light brown sugar
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 Cups semi-sweet chocolate chips
• 1 tablespoon Crisco vegetable shortening (or more)

Directions

For the Cookie Crust

1. Preheat oven to 375 degrees F.

Prepare the pan

1. Line a 9x13" pan with parchment and grease with butter.
2. In the mixing bowl of an electric mixer, combine all of the crust ingredients.
3. Mix together on medium speed until dough begins to hold together. (It will start out looking like small crumbs, then large ones, then one or two big clumps).
4. Press dough into the bottom of the prepared pan as evenly as possible.
5. Bake 15-20 minutes, or until top is just barely golden.
6. Remove from oven and cool on a wire rack for at least 20 minutes before spreading with peanut butter mixture.

For the Peanut Butter

1. Add butter to the bowl of an electric mixer and beat with the paddle attachment until creamy. Add peanut butter and beat until incorporated and smooth. Add sugars and vanilla and beat until smooth.
2. Using a spatula, spread peanut butter mixture evenly over the cooled cookie crust.
3. Place in the freezer for 30 minutes.

For the Chocolate

1. When the peanut butter mixture is frozen fairly solid, prepare your chocolate.
2. Pour 2 cups semi-sweet chocolate chips into a microwave-safe bowl.
3. Add the tablespoon of Crisco. (If you'd like to make the chocolate layer a little softer to prevent cracking, try adding an extra tablespoon of Crisco.)
4. Microwave for 1 minute. Remove from microwave and stir with a fork. If the chips are not completely melted, heat in the microwave for 15 seconds more and stir again. Repeat if necessary.
5. Remove cookie/peanut butter pan from the freezer. Pour the melted chocolate over the top and spread evenly with a spatula.
6. Place pan in fridge and let cool/solidify for least 2 hours.
7. Store in an airtight container in the fridge for 3-5 days.
8. Note: These bars are difficult to cut and break easily when cutting.