No-Bake Chocolate Peanut Butter Bars

Prepare the Pan

1. Line an 8x8-inch (20x20 cm) square baking tin with parchment paper, leaving an overhang on the sides for easy lifting later.

Make the Peanut Butter Layer

1. In a medium mixing bowl, combine the finely crushed digestive biscuits and icing sugar.
2. Add the melted butter and 200g of the peanut butter (reserve the remaining 50g for the chocolate topping).
3. Stir thoroughly with a spatula or wooden spoon until the mixture is completely combined and resembles damp sand.
4. Tip the mixture into the prepared tin and press it down firmly into an even, compact layer using the bottom of a flat glass or measuring cup.

Melt the Chocolate Topping

1. In a heatproof bowl set over a small pot of gently simmering water (or in the microwave in 20-second bursts), combine the chocolate chips and the reserved 50g of peanut butter.
2. Stir constantly until completely melted, smooth, and glossy.
3. Pour the warm chocolate mixture over the peanut butter base and spread it evenly to the edges with a spatula.

Chill and Serve

1. If desired, sprinkle a light pinch of flaky sea salt across the warm chocolate.
2. Transfer the tin to the refrigerator and chill for at least 1.5 to 2 hours, until the chocolate is set and the base is firm.
3. Use the parchment overhang to lift the block out onto a cutting board. Let it sit at room temperature for 5 to 10 minutes before slicing into 16 clean squares using a sharp knife.