Ingredients:

  • 8 oz container Cool Whip (thawed)
  • 1 cup Creamy Peanut Butter
  • 2 cups Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract
  • 12 oz Semi-Sweet Chocolate Chips
  • 1 tablespoon Unsalted Butter
  • Pinch of Flaky Sea Salt (optional)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, ensuring an overhang on two sides to act as handles.
  2. In a large bowl, combine the thawed Cool Whip, creamy peanut butter, sifted powdered sugar, and vanilla extract.
  3. Mix thoroughly until the mixture is completely smooth, light, and uniform in color with no streaks remaining.
  4. Transfer the creamy mixture to the prepared pan. Press it down firmly and evenly across the base.
  5. Place the pan in the refrigerator and chill for at least 1 hour to allow the base to firm up.
  6. Prepare the chocolate topping: Combine the chocolate chips and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the mixture is smooth and fully melted.
  7. Pour the melted chocolate mixture evenly over the chilled peanut butter base. Gently tilt the pan to ensure full coverage.
  8. Immediately sprinkle the top lightly with flaky sea salt, if using.
  9. Return the pan to the refrigerator and chill for a minimum of 3 hours, or until the chocolate layer is completely hard and set.
  10. Lift the candy out of the pan using the parchment handles. Place on a cutting board and slice into 24 neat squares for serving.