Ingredients:

  • 1 cup (250g) Creamy Peanut Butter
  • 1/2 cup (115g) Unsalted Butter
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 1/4 cup (60ml) Whole Milk
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Fine Sea Salt
  • 2 cups (240g) Sifted Powdered Sugar

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an inch of overhang on the sides to create a sling for easy removal.
  2. In a medium heavy-bottomed saucepan, combine the unsalted butter, light brown sugar, and milk over medium heat. Stir constantly until the sugar dissolves and the mixture reaches a gentle boil.
  3. Allow the mixture to simmer for exactly 60 seconds to develop a light caramel base, then immediately remove the pan from the heat.
  4. Stir in the creamy peanut butter, vanilla extract, and sea salt. Fold with a silicone spatula until the mixture is glossy and unified.
  5. Gradually add the sifted powdered sugar to the peanut butter mixture, stirring until completely smooth and no white streaks remain.
  6. Transfer the mixture to the prepared pan, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours before lifting out with the parchment sling and slicing into 24 squares.