Peanut Butter Filling:

1. In a very large metal bowl, whisk together the peanut butter and fine sea salt until thoroughly combined.
2. Spray the bottom and sides of an 8”x8” baking pan. Cut parchment paper into an 8”x22” rectangle and press it into the bottom and sides of the pan, leaving a two to three-inch overhang over two sides. 
3. In a medium saucepot, combine the granulated sugar, maple syrup, corn syrup, and filtered water. Cook over medium-high heat until a candy thermometer reaches 285°F (140°C).
4. As the sugar mixture boils, place the prepared bowl of peanut butter into the oven and set the temperature to the lowest setting. 
5. In a small bowl, mix the vanilla extract and baking soda.
6. Once the hot sugar mixture is ready, working quickly, carefully remove the peanut butter from the oven and set it aside over a heat-proof work surface. Pour the vanilla-baking soda mixture into the hot sugar mixture and immediately stir vigorously with a silicone spatula. Once the mixture aerates and blooms, pour it into the peanut butter. If the bowl is still too hot to handle, use an oven mitt or dish towel to hold the bowl as you fold the filling until it is thoroughly combined, creating fine thread-like strands.  
7. Once thick and stiff, transfer the mixture to the prepared pan and spread it as evenly as possible. Set aside to firm up and cool, about 1-2 hours.
8. Using the parchment overhang as handles, carefully lift the solidified filling out of the pan and place it onto a cutting board. Using a ruler as a guide, mark the bottom every 1-1.5 inches with a knife. Then following the marks, score long, even strips. Working on one line at a time, slowly glide a long sharp knife along the line back and forth to cut off each strip as straight as possible. You will have between 6-8 even strips. Then cut each strip in half to create 12-16 even bars. 

Tempered Chocolate:

1. Using a sharp knife, thinly cut the chocolate into fine shaving on a cutting board. Rotate the shavings 90 degrees and finely chop. 
2. Transfer 3/4 of the chocolate to a microwave-safe bowl and microwave at 50% power for 15 seconds. Remove the bowl and stir the chocolate. Repeat this process until the chocolate has completely melted. 
3. Add the remaining chopped chocolate and stir. The residual heat should melt the additional chocolate. If there are still bits of unmelted chocolate, return the bowl to the microwave for 5 seconds at 50%. Stir until thoroughly melted.

Assembly:

1. Place two long metal skewers across the top of the tempered chocolate bowl, Spread the skewers slightly so that there is 1.5 inches of space between them. 
2. Working with one peanut butter bar at a time, delicately lower it into the chocolate and using a fork, flip it over several times to evenly coat all sides. Place it perpendicular over the metal skewers. Drape a spoonful of chocolate over the top and using an off-set spatula, glide the excess chocolate off to create a smooth, flat top.
3. Using the fork, slowly transfer it to a silicone-line baking sheet. (Alternatively, you can use parchment paper)
4. Repeat with the remaining bars.
5. Garnish with a generous pinch of flaky sea salt along the entire length of each bar.
6. Let cool completely, about 2-3 hours.
7. Store in an airtight container and leave at room temperature for a few days or place it in the fridge for several weeks.