Line your pan. Grab an 8x8-inch (or similar) pan and line it with parchment paper. Trust me—clean-up is way easier.

Melt butter and peanut butter. In a medium saucepan over low heat, melt together the butter and peanut butter until smooth and glossy. Stir occasionally, but don’t wander off… chocolate doesn’t like being ignored.

Mix in sugar. Remove from heat and stir in the powdered sugar. The mixture will be thick but manageable. Press it evenly into your lined pan. Yes, even pressing counts as exercise.

Melt chocolate. In a microwave-safe bowl, melt the chocolate chips in 20-second intervals, stirring in between until silky smooth. Alternately, use a double boiler.

Spread chocolate. Pour the melted chocolate over the peanut butter layer and smooth it with a spatula. Swirls, stripes, or a smooth sheet—decorate however your heart desires.

Chill. Refrigerate for 1–2 hours until firm. Patience, my friend… good things come to those who wait.

Slice and serve. Lift out with parchment and cut into bars or squares. Warning: they disappear fast.