Ingredients
Method
- Line an 8-inch square baking pan with parchment paper, leaving a little paper hanging over two sides. This makes the chilled bars much easier to lift out later.
- Stir the crushed chocolate cookies, melted butter, and salt together in a bowl. The mixture should look like damp sand and hold together when pressed between your fingers.
- Tip the crumbs into the prepared pan. Press them firmly into an even layer using the bottom of a measuring cup. Spend an extra minute on the corners, since a loose crust will crumble when sliced.
- Place the crust in the refrigerator while you make the filling. Ten minutes is enough to firm the butter.
- Beat the softened cream cheese, peanut butter, 1/2 cup powdered sugar, and vanilla in a medium bowl until smooth. Scrape down the sides once or twice so no plain cream cheese remains at the bottom.
- In a separate cold bowl, beat the heavy cream and 2 tablespoons powdered sugar until medium-stiff peaks form. When you lift the beaters, the peak should stand briefly with a slight bend at the tip.
- Fold one-third of the whipped cream into the peanut butter mixture to loosen it. Fold in the rest gently, stopping as soon as no white streaks remain.
- Spread the peanut butter filling over the chilled cookie crust. Use a small offset spatula or the back of a spoon to smooth the top. Refrigerate for 20 minutes while you prepare the chocolate layer.
- Put the chocolate chips in a heatproof bowl. Warm the 1/4 cup heavy cream in a small saucepan over medium-low heat until it is steaming and tiny bubbles appear around the edge. Don't let it boil hard.
- Pour the hot cream over the chocolate chips and let the bowl sit for 2 minutes. Stir from the center outward until the topping is glossy and completely smooth.
- Pour the chocolate over the peanut butter layer and gently spread it to the edges. Sprinkle with chopped peanuts if you're using them.
- Cover the pan and refrigerate for at least 6 hours, preferably overnight. For very neat cuts, freeze the pan for 30 minutes before slicing, then use a sharp knife warmed under hot water and wiped dry between cuts.
Notes
Use room-temperature cream cheese and regular creamy peanut butter, not a runny natural variety. Crush cookies finely and press the crust firmly, especially along the edges. Let bars sit at room temperature for 8 to 10 minutes before serving. Store covered in the refrigerator for up to 4 days, or freeze for about 2 months.