Peanut Butter Patty Candy Bars

Shortbread
0 Preheat oven to 350F
2 Prepare a 9 x 13" baking sheet pan with parchment paper
3 In the bowl of a 5 quart planetary mixer, combine flour, sugar, and salt.  
4 Turn mixer on low and add in cubed butter.
18 Mix on medium until butter is combined. Add in vanilla.
5 Mix on medium until it resembles damp sand and holds together when you squeeze it in your hand.
6 Pour out on parchment paper.  Spread it evenly.
19 Using another 9" x 13" sheet pan, press the shortbread crumb tightly down into the pan. Remove extra 9 x 13 sheet pan before baking.
7 Bake at 350F for 20 minutes.  Cool completely, about 3 hours.
Peanut Butter Cream
21 Prepare a 9 x 13" baking sheet pan with parchment paper.
9 Combine peanut butter and butter in a mixing bowl.  Heat until fluid.
10 Add in powdered sugar.  This is most easily done with a planetary mixer.  Yes, it really will all go in.
11 Spread peanut butter cream on parchment paper.. This is messy and best done with clean hands. Once you get it in an even layer, wash your hands.  Place a piece of parchment paper on top of the peanut butter and smooth it out further.
12 Set the peanut butter layer aside while shortbread is cooling.
Combining the layers
23 Melt 200 grams of chocolate. Spread an even layer on top of the shortbread.
24 Place the peanut butter layer on top of the chocolate, lining up the edges to make sure it covers the shortbread.
25 If necessary, place the candy bar slab in the fridge to remove all heat from peanut butter and chocolate.  You MUST allow the candy slab to come to room temperature before dipping it in chocolate.
Cut, Bottom, Dip
13 Cut bars into desired size.  I cut mine into 1" x 3".
15 Melt chocolate (temper if necessary).  Brush bottom of bar bottoming off before dipping in chocolate.  Bottom the bar by dipping picking it up with your forefinger and thumb and dipping it  halfway in the chocolate. Lightly scrap along a spatula to remove excess chocolate. Place on parchment paper.
16 After all bars are bottomed, run a knife along the sides of the bars to clean up lines.
17 Melt chocolate (temper if necessary). Fully dip bars in chocolate using a dipping fork.  Place on parchment paper until chocolate is set.