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1
Preheat oven to 375F Spray a 9-inch square baking pan with nonstick spray.
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2
For the crust, combine chocolate wafers, butter, and sugar in a food processor and pulse to combine until cookies are evenly crushed and combined with other ingredients.
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3
Press crust mixture firmly into the bottom of a prepared baking pan.
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4
Bake for 8 minutes, then set on a rack to cool completely.
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5
Make the filling by combining brown sugar, confectioners sugar, butter, peanut butter, and salt.
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6
Mix until just combined (do not whip).
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7
Put the bowl in the refrigerator.
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8
Make the ganache topping by combining the chocolate chips and cream in a microwave-safe bowl.
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9
Cook in the microwave at medium power (50%) for 60-90 seconds.
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10
Stir until the bowl no longer feels warm.
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11
Continue heating at 15-30 second intervals, stirring until smooth and melted.
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12
Do not overheat!
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13
Spread about 1/4 cup of chocolate mixture evenly over cooled crust.
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14
Place pan in freezer until chocolate is set, about 5-10 minutes.
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15
Spread peanut butter mixture into even layer over chocolate.
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16
Give chocolate ganache a quick stir to smooth any lumps, then spread evenly over top of peanut butter layer.
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17
Cover pan with plastic wrap and place in freezer for 1 hour to set.
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18
When firm, use a sharp knife to cut into squares.
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19
Keep refrigerated and serve cool.
