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A recipe for peanut butter & chocolate bars: Need we say more?

Makes 32 small bars

The crust

1 cup all-purpose flour

½ teaspoon baking powder

Pinch kosher salt

8 tablespoons (1 stick) unsalted butter, at room temperature 1 large egg yolk

½ cup granulated sugar

The peanut butter layer

1 cup natural peanut butter 4 ounces milk chocolate, finely chopped 1 cup plus 2 tablespoons puffed rice or Rice Krispies

The chocolate layer

3 ounces dark chocolate (68% to 72% cacao) ½ teaspoon light corn syrup

4 tablespoons unsalted butter Chopped peanuts

Lightly grease an 8-inch square baking pan and line with parchment, leaving an overhang on all sides (this will make removing the baked bars from the pan easier). Lightly grease the parchment paper. Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl whisk together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg yolk and sugar and beat on medium-high until the sugar has dissolved, about 2 minutes more. Transer the dough to the prepared pan and refrigerate for 10 minutes. With your fingertips, press into the pan in an even layer (if the dough sticks to your fingers, wet them). Bake, rotating the pan once, until golden brown on the edges, 25 to 27 minutes. Transfer to a wire rack.

While the crust bakes, prepare the peanut butter layer. Combine the peanut butter and chocolate in a medium heat-proof bowl and set over a saucepan of simmering water, ensuring that the bottom of the bowl does not touch the water. Cook, stirring frequently, until the chocolate has melted and the mixture is smooth, then stir in the puffed rice. Remove from the heat (reserve the saucepan of water) and immediately pour the peanut butter layer over the warm shortbread and use a small offset spatula to spread in an even layer. Transfer the pan to the refrigerator and refrigerate until the peanut butter layer is set, about 30 minutes.

Return the saucepan of water to a simmer for the chocolate layer. In a medium heat-proof bowl, combine the chocolate, corn syrup and butter. Cook, stirring, until the butter and chocolate have melted and the mixture is smooth. Remove from the heat and let cool for a few minutes, then remove the pan from the refrigerator and pour the chocolate mixture over the peanut butter layer, using the offset spatula to spread it into a thin layer that completely covers the peanut butter layer. Scatter the chopped peanuts over, then return to the refrigerator and refrigerate until the chocolate layer is set.

Remove the bars from the pan using the parchment paper to help lift. While the bars are still cool, use a sharp knife to cut the bars into 1-inch by 2-inch bars. Let come to room temperature before eating.

Photos courtesy Jessica Battilana A shortbread crust and both dark and milk chocolate add a new twist to a favorite pairing.