|1¼ cup (125g)||unsalted pretzels or plain graham cracker crumbs, finely crushed|
|1 cup (200g)||sugar|
|4 oz. (114g)||Plugrà® Premium Butter, salted, melted|
|1 jar (462 g)||creamy peanut butter|
|4 oz. (114g)||Plugrà® Premium Butter, salted, very soft|
|¾ cup (150 g)||brown sugar|
|1 cup (120 g)||powdered sugar|
|1 cup (100 g)||unsalted pretzels or plain graham cracker crumbs, finely crushed|
|½ tsp. (1.5 g)||vanilla extract|
|½ tsp. (3 g)||salt|
|1 cup (170 g)||semi-sweet chocolate chips|
|2 tbsp. (28 g)||water|
Crust: Line a 9 x 9-inch pan with aluminum foil and set aside. Combine the butter, crumbs, and sugar and a medium bowl. Blend well and press into the bottom of the pan. Refrigerate while preparing the filling.
Filling: Combine the peanut butter, butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Blend on medium speed until thoroughly mixed. Scrape down the bowl. Add the crumbs, vanilla and salt and continue beating until well blended.
Spread the peanut butter mixture evenly over the crust. Refrigerate for 2 to 3 hours or until firm.
Topping: Heat the chocolate in a microwave safe bowl on HIGH for 2 minutes, stirring every 15 seconds, or until melted. Whisk in the water. The chocolate may harden or seize initially but it will take on a fudgy texture when all of the water. Spread over the peanut butter layer and refrigerate an additional half an hour or until the chocolate has set. Cut into 36 pieces – (6 x 6).
Refrigerate until ready to serve and return any leftovers to the refrigerator. Serve cold.