To prep, set a 25-centimeter tart pan on an oven tray.
Divide the Milk Chocolate (700 gram) into two bowls. Set one bowl aside and melt the other bowl of chocolate in the Panasonic Microwave Oven for 30 seconds on high. Stir and repeat until the chocolate is smooth.
Carefully pour the melted chocolate into the tart pan, using a spoon to smooth it over the entire base and to coat the interior sides. Cool in the fridge for 30 minutes.
In a large mixing bowl, add Powdered Confectioners Sugar (2 cup), Unsalted Butter (125 gram).
Add Creamy Natural Peanut Butter (500 gram) and Salt (1 pinch) in the same mixing bowl. With a hand mixer, beat together until smooth.
Spoon the peanut butter mixture into the set chocolate base. Make sure to cover the entire surface. Return the tray to the fridge and melt the second bowl of chocolate in the same fashion as the first.
Pour the second bowl of melted chocolate over the chilled peanut butter mixture, making sure to smooth the chocolate all the way out to the edges. Chill for an hour or until completely set.
Remove from the tart pan, then serve and enjoy! Cooking results may vary depending on microwave oven used.