Peanut Butter Squares

• 2 cup sifted powdered sugar, plus extra for rolling
• 7 tablespoon soft butter
• 9 tablespoon peanut butter
• 1/4 cup cream
• 1/4 teaspoon salt
• maldon salt (optional)
• one 12-ounce bag semisweet chocolate chips
• 2 teaspoon canola oil

1. Place the powdered sugar and butter into a bowl. Using clean hands, rub the butter into the powdered sugar until it is completely incorporated. Add the remaining ingredients and knead together until well incorporated. The dough should be a bit sticky but manageable.
2. Wrap in plastic and refrigerate 30 minutes. Place on a smooth surface sprinkled with powdered sugar. Sprinkle the top of the dough with more powdered sugar to prevent sticking. Roll the dough out so that it is ¼-inch thick.
3. Refrigerate another 30 minutes and then cut out the dough into squares and place on a baking sheet lined with parchment paper. Any scraps can be kneaded back together, re-rolled, and cut.
4. Place in freezer for 30 minutes to overnight.
5. Once frozen and you're ready to coat in chocolate, melt the chocolate and canola oil together over a double-boiler. Dip the peanut butter squares into the chocolate and garnish with maldon salt if using.