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Peanut Butter Fingers with Salty Milk Chocolate Glaze

['1 1/3 cups [185 g] bread flour or all-purpose flour', '3/4 tsp baking soda', '1/2 tsp baking powder', '3/4 tsp table salt', '1/2 cup [110 g] unsalted butter, at room temperature', '1/2 cup [100 g] granulated sugar', '1 cup [200 g] packed light brown sugar', '6 Tbsp [90 ml] vegetable oil', '1 cup [260 g] creamy peanut butter (not all-natural)', '1 egg', '1 egg yolk', '1 Tbsp pure vanilla extract', '3 1/2 oz [100 g] milk chocolate', '1/8 tsp table salt', '1/4 cup [60 ml] heavy cream', 'Flaky sea salt for sprinkling']

Grease an 8-by-8-by-2-in [20-by-20-by-5-cm] pan with nonstick cooking spray or softened butter, line with parchment paper, leaving some overhang on the sides, and grease again.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until light and fluffy, 3 to 5 minutes. Add the oil and peanut butter and continue to mix until fully incorporated, scraping down the bowl with a rubber spatula as needed.
Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine.
Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
Preheat the oven to 350°F [180°C].
Press the dough into the bottom of the prepared pan, making it as flat and even as possible. Bake for 22 to 27 minutes, until browned and dry to the touch. Let cool.
Freeze for about 10 minutes (this helps immeasurably with making clean cuts). Alternatively, you can tightly wrap the pan and freeze for up to a week before bringing back to room temperature and cutting and glazing.
Lift the bar cookie from the pan using the parchment paper sling. Trim off all four edges, then slice the bar in half horizontally and vertically cut each half into 6 slices, creating 12 fingers.
Line a baking sheet with parchment paper and set aside. Place the chocolate and salt in a small heatproof bowl. Heat the cream in a small saucepan over medium heat, until just boiling.
Pour the hot cream over the chocolate and let sit for 1 minute. Mix the chocolate and cream together until the two are combined. If the chocolate is not completely melted, place in a pan set over simmering water and melt on the stove top over low heat.
Dip the top of each finger in the glaze, double-dipping for a thicker coat if you so desire, and place on the prepared baking sheet. Sprinkle flaky sea salt over each one. Refrigerate until the chocolate sets, about an hour.
Serve the fingers cold from the fridge or at room temperature. The cookies will keep in an airtight container on the counter or in the refrigerator for up to 3 days.

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