Instructions

• Preheat oven to 350°F. Line a 9x9-inch baking pan with foil (leave an overhang for lifting the bars) and spray the foil with cooking spray; set the pan aside.
• In a large bowl, stir together 1 cup peanut butter, 1 cup sugar, and 1 egg until smooth and evenly combined.
• Spread the peanut butter mixture evenly across the bottom of the prepared pan, pressing to the edges. Bake the crust for 12 minutes.
• While the crust bakes, melt 2 ounces unsweetened baking chocolate and let it cool to room temperature. (You can melt the chocolate in short microwave bursts, stirring between bursts, or use a double boiler; allow it to cool before proceeding.)
• In a medium bowl, stir the cooled melted chocolate together with the 14-ounce can of sweetened condensed milk. Add the remaining egg and 1 teaspoon vanilla extract, and stir until the mixture is smooth and combined.
• As soon as the crust comes out of the oven, spread the chocolate mixture evenly over the hot crust. Sprinkle 1/2 cup coarsely chopped peanuts evenly over the top.
• Return the pan to the oven and bake an additional 20–25 minutes, until the top is set and gently bounces back when touched. Cool completely in the pan on a wire rack, then lift out using the foil overhang and cut into bars.