Yield: 1 full sheet pan (~96 bite-size squares)
Ingredients
Chocolate Layers
– Dark chocolate (64–70% couverture, chopped or callets) — 6 lb
– Coconut oil or cocoa butter — ¾ cup (6 oz) (for smoother cutting & shine)
Peanut Butter Filling
– Natural creamy peanut butter (unsweetened) — 3 lb
– Powdered sugar — 2 ½ cups (10 oz)
– Unsalted butter — 1 lb (softened)
– Kosher salt — 1 ½ tsp
– Vanilla extract — 2 tsp
Pecan Pralines (Crumble Topping)
– Pecan halves — 2 lb
– Granulated sugar — 2 cups
– Light brown sugar — 1 cup
– Heavy cream — 1 cup
– Unsalted butter — 4 oz (½ cup)
– Kosher salt — 1 tsp
– Vanilla extract — 1 tbsp
Method
Step 1: Prepare Sheet Pan Base
– Line a full sheet pan (18×26″) with parchment. Lightly spray edges to help release.
Step 2: First Chocolate Layer
– Melt 3 lb dark chocolate with 3 oz coconut oil over a double boiler (or gently in a tilt skillet).
– Spread evenly across parchment-lined pan, smoothing with offset spatula.
– Chill briefly (10 min) until just set but still tacky.
Step 3: Peanut Butter Layer
– In mixer with paddle, beat peanut butter, softened butter, powdered sugar, salt, and vanilla until
smooth and fluffy.
– Spread evenly over chocolate layer, smoothing with offset spatula (slightly softened helps
spread).
– Chill 15–20 min until firm.
Step 4: Top Chocolate Layer
– Melt remaining 3 lb dark chocolate with 3 oz coconut oil.
– Pour over peanut butter layer; spread evenly.
Step 5: Pecan Pralines
– Toast pecans lightly at 350°F for 8 min; rough chop.
– In saucepan, combine sugars, cream, butter, and salt. Cook to soft-ball stage (236–240°F).
– Remove from heat, stir in vanilla and pecans.
– Spread on parchment to cool completely. Once hardened, crumble into coarse praline pieces.
Step 6: Finish & Chill
– While top chocolate layer is still warm (not fully set), sprinkle praline crumbles evenly over
surface, pressing lightly so they adhere.
– Chill pan fully until chocolate sets (at least 2 hrs or overnight).
Step 7: Portion
– Lift entire sheet by parchment, transfer to cutting board.
– Cut into 1.5” squares for ~96 servings. (Use a hot knife for clean cuts).