Preheat the oven to 350 degrees Fahrenheit and lightly spray your 9x9 inch square baking pan. Line with parchment paper (you can cut 3-inch slits into each corner of the square of parchment paper so that the corners fold easily in the pan), and then spray again with cooking spray, then set aside.

In a medium bowl, using an electric mixer, cream the peanut butter and butter until smooth, then add the edges and beat to combine. Finally, add in the full Choco-Lot Meli’s Monster Cookies mix and the extra baking powder, and stir in using a spatula or wooden spoon. Scoop batter into your prepared pan and press evenly to the sides and into the corners. Then bake for 23-28 minutes or until just brown around the edges (it will be very soft in the center and will set as it cools). Let the cookie bars cool completely, still in the pan, before topping.

First, make your peanut butter topping. In a medium bowl, using the electric mixer, cream together the room temperature butter and the peanut butter until smooth. Then add in your sifted powdered sugar, vanilla, and salt and beat until fully combined and fluffy, then set aside.

Once your cookie bars are completely cool, use a palette knife or a spoon to spread the peanut butter buttercream evenly over the top of the bars (still in the pan) - making sure to spread the topping to the edges of the pan (even if the bars have pulled away from the sides a bit!) so that you have a flat, peanut butter surface to cover with the ganache. Freeze the entire pan for 30 minutes to set the peanut butter topping.

While the cookie bars + peanut butter topping are freezing, make the ganache! Combine your chocolate chips, salt, and peanut butter in a heat-proof bowl or multi-cup glass measuring cup. Then pour your cream in a mug and heat in the microwave for 1 minute until very hot, then pour the hot cream over the chocolate chips + peanut butter + salt and let sit for one minute before stirring carefully. Continue to stir the ganache until all of the chocolate has melted and it becomes silky and combined (this will take about 30 seconds-a minute). Then let the ganache cool down to room temp before topping your bars.

Once the bars have frozen, use a palette knife or spoon to spread the cooled ganache over the top of the peanut butter topping, ensuring that the entire pan is covered to the edges. Then sprinkle the chopped roasted + salted peanuts on top of the ganache, and pop the entire pan back into the freezer for 30-45 minutes to set. Remove from freezer and carefully lift the bars out of the pan, then use a heated knife (you can dip a knife in hot water then dry it off) to slice into 16 squares, then serve!

Keep bars in an airtight container in the fridge or freezer to store.