as the chocolate is melted and silky.
Immediately pour the melted chocolate over the pressed graham cracker–peanut butter base. Use an offset spatula or the back of a spoon to gently spread the chocolate into an even, smooth layer from edge to edge. The top should look thick, glossy, and uniform when you’re done.
Let the pan sit at room temperature for about 10 minutes to cool slightly, then transfer it to the refrigerator. Chill for at least 1 hour, or until the chocolate is fully set and firm to the touch. For a neater look like in a close-up photo, avoid touching or jostling the pan while it sets so the top stays smooth.
Once the chocolate is set, remove the pan from the fridge. If you used parchment, lift the entire slab out of the glass dish and place it on
