Ingredients:

  • 540g creamy, shelf-stable peanut butter
  • 396g sweetened condensed milk (1 can)
  • 115g unsalted butter
  • 450g confectioners’ sugar, sifted
  • 10ml pure vanilla extract
  • 2g fine sea salt

Instructions:

  1. Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Lightly grease the parchment with a small amount of butter.
  2. Place 115g butter in a heavy saucepan over medium low heat until completely liquid and bubbling slightly.
  3. Pour in 396g sweetened condensed milk and whisk until the mixture is uniform and shimmering.
  4. Stir constantly for 2 minutes until tiny bubbles form around the edges. Do not let it reach a rolling boil or the texture will become tough.
  5. Remove from heat and fold in 540g creamy peanut butter until no streaks of brown remain.
  6. Stir in 10ml vanilla extract and 2g sea salt until the fragrance is released.
  7. Gradually fold in 450g confectioners’ sugar one third at a time. Folding gently prevents the sugar from flying out of the pot and keeps the mixture airy.
  8. Transfer to the prepared pan and use an offset spatula to press it flat until the top is level and glossy.
  9. Refrigerate for at least 2 hours until the center is firm to the touch.
  10. Lift the parchment handles and cut into 36 squares using a warm, dry knife.