📋 Instructions

1. 1Line the pan — Line an 8-inch (20cm) square pan with parchment, leaving a 2-inch overhang on two sides so you can lift the block out later.
2. 2Mix the filling — Stir 1 1/2 cups peanut butter, 1 cup confectioners' sugar, 3/4 cup graham crumbs, 4 tablespoons melted butter, and 1/4 teaspoon salt in a bowl until no dry streaks remain, about 1 minute.
3. 3Press and chill — Press the mixture into the pan in an even layer, then refrigerate at 40°F (4°C) for 20 minutes, until the surface is firm to a light press.
4. 4Cut the squares — Lift the block out by the parchment and cut into 24 squares with a sharp knife, wiping the blade between cuts.
5. 5Melt the chocolate — Melt 10 ounces chopped chocolate with 1 teaspoon coconut oil in 20-second microwave bursts, stirring between each, until smooth and 88°F to 90°F (31°C to 32°C) on an instant-read thermometer.
6. 6Dip each bite — Lower each square into the chocolate with a fork, coat fully, let excess drip back for 3 seconds, and set on a parchment-lined sheet.
7. 7Finish with salt — Sprinkle the flaky salt over the wet chocolate within 2 minutes, before the shell sets and the salt stops sticking.
8. 8Set the shells — Refrigerate at 40°F (4°C) for 15 minutes, until the chocolate is matte and snaps cleanly when you press a thumbnail into it.