Melt one bag of the chocolate in a glass bowl over a pot of water on the absolute lowest heat.

Use half to coat the bottom of the pan, then freeze appr. 10-15 minutes (may want to line bottom of the pan with wax or parchment paper beforehand).

While freezing, melt the rest of the chocolate with the already melted chocolate. Coat the edges of the pan about an inch and a half high while tilting it and turning. Freeze again 10-15 minutes.

Mix the butter and peanut butter (melting for 30 seconds helps) until smooth and evenly combined. Then add vanilla.

Gradually add the powdered sugar and mix completely until slightly stiff.

Scoop into the hardened chocolate and flatten with an icing spatula or flat bottom of a glass. Don't push all the way to the edge, you want a place for the top layer of chocolate to combine and seal.

Pour the remaining melted chocolate on top and smooth.

Freeze for approx. 30 minutes.