Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (120ml) whole milk
  • 2 cups (400g) granulated white cane sugar
  • 1/4 tsp fine sea salt
  • 1 cup (250g) creamy shelf-stable peanut butter
  • 1 tsp pure vanilla extract
  • 1.5 cups (180g) sifted confectioners' sugar

Instructions:

  1. The Rolling Boil Phase: Combine butter, milk, sugar, and salt in a heavy-bottomed saucepan over medium heat. Stir until butter melts and sugar dissolves. Bring to a rolling boil and set a timer for exactly 2 minutes and 30 seconds. Do not stir during this time.
  2. The Peanut Butter Integration: Remove pan from heat immediately. Quickly fold in the creamy peanut butter and vanilla extract. Stir vigorously until the mixture is completely smooth and looks like glossy, molten gold.
  3. Structural Finishing: Gradually add the sifted confectioners' sugar to the mixture. Stir until fully incorporated and the texture is thick and uniform. Pour into an 8x8-inch pan lined with parchment paper.
  4. Cooling and Setting: Smooth the top with a spatula. Allow to cool at room temperature, then refrigerate for at least 2 hours. Once firm, lift the parchment out and cut into 36 squares.