1/2teaspoonsalt(reduce or omit if peanut butter is salty)
1/2cupsemi-sweet chocolate chips, more or less to taste
Preheat oven to 350 degrees F. Spray a 8x8-inch baking pan with non-grease spray. (I recommend Baker's Joy.)
Place all ingredients, except the chocolate chips, into a food processor or blender. Process until completely smooth, scraping the sides of the bowl as necessary. Add the chocolate chips and pulse about 5 times.
Bake for 20-25 minutes, until edges are just browned and center is still fudgy. Remove from the oven and allow to cool in the pan for 15-20 minutes before slicing into squares. Serve immediately. Store covered at room temperature for up to 1 week.
TIP: For easy cleaner slicing, use a plastic knife.