Chocolate Peanut Butter Millionaire Bars

1. Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
2. Preheat the oven to 350° F. Line a 9x13 inch baking dish with parchment paper. 
3. In a bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and vanilla until creamy. Add the flour and mix until fully combined. Press the dough into the prepared baking dish. Bake 20-22 minutes, until lightly golden and toasted. Remove from the oven and let cool.
4. To make the peanut caramel. In a medium pot, mix the peanut butter, maple syrup, and coconut oil. Bring to a gentle boil over medium heat, stirring constantly. Cook 2 minutes, then remove from the heat. Pour over the shortbread. Freeze until firm, 30-60 minutes. 
5. Melt the chocolate and coconut oil together in the microwave. Stir eveery 30 seconds until melted. 
6. Cut the bars into 24 rectangle bars or 48 square bars. Freeze another 10-30 minutes to make dipping easier, then cover/dip each bar in chocolate. Let the chocolate set slightly, then sprinkle with sea salt. Chill until set. Keep stored in a cool dry place or in the fridge for up to 2 weeks.