📏 Pan

8×8-inch (lined with parchment)

🧈 Ingredients

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Base: Peanut Butter Chocolate Chip Sourdough Bars

½ cup unsalted butter, melted

½ cup peanut butter (creamy or natural, stirred well)

1 cup brown sugar, packed

1 large egg

1 tsp vanilla extract

½ cup sourdough discard

1 cup all-purpose flour

½ tsp baking powder

¼ tsp salt

½–¾ cup chocolate chips

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Top Layer: Creamy Chocolate

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Choose your texture:

Silky ganache (thicker, slices like fudge) — recommended

OR chocolate “cream” topping (softer)

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Ganache Topping (best texture)

1 cup chocolate chips (semi-sweet or dark)

½ cup heavy cream

1 Tbsp butter (optional, for shine)

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🍪

Instructions

1. Make the Base

2. Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.

3. In a bowl whisk together melted butter, peanut butter, and brown sugar.

4. Add egg + vanilla → whisk until smooth.

5. Stir in the sourdough discard until fully incorporated.

6. Add flour, baking powder, and salt → fold just until combined.

7. Fold in chocolate chips.

8. Spread batter into your prepared pan and smooth the top.

9. Bake 20–24 minutes until edges are set but center is slightly soft (don’t overbake!).

   Cool completely before adding the topping.

10. Make the Creamy Chocolate Top

    Ganache:

11. Warm heavy cream until steaming (not boiling).

12. Pour over chocolate chips in a bowl.

13. Let sit 2 minutes, then whisk until smooth.

14. Whisk in butter if using.

15. Let the ganache thicken 10–15 min, then pour/spread over cooled bars.

    Chill 30–60 minutes to set.

16. Slice & Serve

Use a warm knife for clean squares.

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Stores:

Fridge: 5–6 days

Freezer: 2–3 months

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