An original recipe by Chef Sarah Tibbetts
Category: Cookies and Bars
Makes 20 bars, depending on size
Difficulty: Medium


Base Cookie layer: 
1 1/3 cups (142g) confectionner's sugar
5 TBSP (80g) unsalted butter, melted
3 1/2 TBSP (70g) creamy peanut butter
5/6 cup (80g) graham cracker crumbs 
1/8 tsp (0.5g) fine sea salt 

Chocolate Peanut Butter 2nd layer: 
12 oz. (340g) Bahibé 46% Milk Chocolate
1 1/3 cups (340g) crunchy peanut butter
1 3/4 TBSP (22g) unsalted butter, room temp 

Dark Chocolate Top layer: 
5.5 oz. (160g) Guanaja 70% Dark Chocolate
1 cup + 2 TBSP (245g) heavy cream
1 tsp (9.5g) corn syrup or liquid glucose

AN flakes of sea salt



Base Cookie layer:

  • Combine all the ingredients and mix.
  • Press the base into a greased and parchment paper lined quarter sheet pan, smoothing with a spatula or hand scraper to get an even layer.
  • Chill briefly while making the 2nd layer.

Chocolate Peanut Butter 2nd layer:

  • For the second layer, melt Bahibé 46% Milk Chocolate in a microwave safe bowl on 20-30 second intervals just until it is melted (around 109F/43C).
  • Add the crunchy peanut butter and soft butter and mix well to combine. Pour over the base and smooth with an offset spatula. Return to the refrigerator while making the 3rd layer- but no more than 30 minutes. The second layer should be set but not too cold otherwise the 3rd layer will not adhere.

Dark Chocolate Top layer:

  • For the 3rd layer, melt Guanaja 70% Dark Chocolate in the microwave (same as the milk chocolate).
  • Combine the cream and corn syrup/glucose in a small pot and bring to a boil. Slowly pour the hot liquid over the melted chocolate, mixing well with each addition.
  • Once all the liquid is incorporated, mix with an immersion blender, taking care not to add air bubbles.
  • Pour on top of the 2nd layer and smooth with an offset spatula. Chill for 2 hours before covering (if using plastic wrap, make sure the plastic does not touch the surface of the top layer). Leave overnight to ensure ease in cutting.
  • Reserve in the refrigerator covered to prevent the top layer from drying out and cracking.


  • Garnish with flakes of sea salt before serving.

  *Chef’s note: When ready to cut the bars, use a warm knife (run under hot water and dry between cuts) and allow the bar to set out at room temp for 15-30 minutes before cutting. This will prevent the layers from cracking/separating as you cut and cut more easily.