Chocolate Peanut Butter Bars: Creamy Layered Dessert in 25 Minutes

Instructions:

1. Pulse the 300g of chocolate cookies in a food processor until they are a fine, uniform crumb.
2. Stir in the 85g of melted butter and 0.25 tsp flaky salt. The mixture should feel like wet sand and hold its shape when pressed.
3. Press the cookie mixture firmly into your lined 9x9 inch pan. Freeze for 10 minutes until the base is solid and cold.
4. Beat the 226g of softened cream cheese and 250g of creamy peanut butter in a large bowl. Cook 2 mins of high speed beating until the mixture is lightened in color and completely smooth.
5. Gradually add the 180g of sifted powdered sugar and 1 tsp vanilla extract. Stop and scrape the sides of the bowl to ensure no white streaks remain.
6. In a separate bowl, whip 240ml of heavy cream until stiff peaks form. The cream should hold its shape when you lift the whisk.
7. Gently fold the whipped cream into the peanut butter base using a spatula. Do this slowly until the mixture is airy and uniform.
8. Spread the filling over the chilled crust. Use your spatula to level it out until the surface is flat and smooth.
9. Combine 250g chocolate chips, 120ml sweetened condensed milk, and 2 tbsp heavy cream in a microwave-safe bowl or small saucepan. Heat gently, stirring until completely smooth.
10. Pour the chocolate ganache over the peanut butter layer and smooth the top. Refrigerate for at least 4 hours before slicing into 16 bars.