• Line a standard loaf pan or a 8-inch square pan with parchment paper, so that covers the bottom and sides of the pan.

  Tip: Loaf pan keeps the squares on the thicker side whereas a 8-inch square pan will be yield thinner pieces. However, I don't recommend using a 9-inch square pan, because it might make the candy to thin. 
• Microwave method
• Add chocolate chips, sweetened condensed milk and peanut butter into a microwave safe bowl. Microwave for 50 to 80 seconds, stirring every 20 seconds, until it has melted and smooth.
• Stir in vanilla extract and immediately transfer mixture into the prepared loaf pan, smooth top and sprinkle sea salt on top. Refrigerate for at least 6 hours or until firm.

Stovetop method

• In a medium sauce pan, bring 1 cup of water to simmering over low heat. Place a glass bowl on top of the pot so it rests above the simmering water, but doesn't touch it.
• Add the chocolate chips, peanut butter and condensed milk into the bowl and allow the steam to heat the bowl and melt everything. Stir occasionally until completely melted and smooth.
• Once melted, remove the bowl from the pot and stir in vanilla extract. Immediately transfer mixture into the prepared loaf pan, smooth top and refrigerate for at least 6 hours or until firm.
• Cut into pieaces while it's still cold, right out of the fridge and store in an air tight container in the refrigerator.