Prep and Preheat: Preheat your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper.

Cream together: In a mixing bowl, cream together 1 cup softened butter, and ¾ cup superfine white sugar until light and fluffy. Add 1 tablespoon pure vanilla extract and mix until fully incorporated.

Add flour: Gradually add 2 ½ cups all-purpose flour to the butter mixture, mixing until just combined to avoid overworking the dough.

Press and Chill: Press about two-thirds of the dough into the prepared pan, reserving the remaining dough for the top layer. Refrigerate the crust for 15-30 minutes before baking.

Par-Bake: Place the pan in the preheated oven and bake for about 15 minutes, until it's very lightly golden and no longer shiny on top. Do not bake until golden brown. Allow the crust to cool slightly while prepping the filling.

Combine: In a small bowl, cream together 1 cup peanut butter and 3 tablespoons brown sugar until combined.

Spread Filling: Drop the peanut butter filling by the spoonful onto the partially baked shortbread crust and spread evenly. It's okay if it begins to melt slightly.

Create Top Layer: Break the chocolate bars into pieces and spread on top of the peanut butter filling in an even layer. Add the cold, small pieces of butter, especially on top of the chocolate.Roll out the remaining shortbread dough or use your hands to create flat discs about ⅛ inch thick. Place flat clusters of dough on top of the filling to loosely form a lid. Sprinkle 1 tablespoon turbinado sugar over the top.

Bake: Place the assembled bars back in the oven and bake at 350°F for about 30-35 minutes, until the edges are golden brown, the middle will still be slightly pale but no longer shiny.

Cool: Allow the bars to cool slightly, cut, serve and enjoy! Optional - Top with our delicious Chocolate Glaze!