Chocolate and peanut butter need I say more?

Scale

3 cups all-purpose flour, plus more for the pan

1 teaspoon baking powder

1 3/4 teaspoons salt, divided

1 cup plus 2 tablespoons unsalted butter, at room temperature, divided

2 cups (16 ounces) peanut butter

1 cup (8 ounces) granulated sugar

1/2 cup packed light brown sugar

2 large eggs

4 tablespoons bourbon, divided

1 (14 oz) can sweetened condensed milk

2 cups (12 oz.) chopped bittersweet chocolate

2 cups semisweet chocolate chops

1 cup chopped peanuts, optional

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Heat oven 350F. Lightly coat a 9-by-13-inch baking dish with no-stick cooking spray and line with parchment paper leaving a small overhang.
In a medium bowl, whisk together the flour, baking powder, and 1 ½ teaspoons of salt; set aside.
In the bowl of an electric mixer, beat 1 cup of butter, peanut butter, sugar and brown sugar until light and fluffy. Add the eggs, 1 at a time, followed by 2 tablespoons of bourbon.
Stir in the flour mixture just until combined.
Gently press about 2/3 of the dough into an even layer over the bottom of the prepared baking dish.
In a microwave safe dish, heat the condensed milk, bittersweet chocolate, 2 tablespoons of butter and ¼ teaspoon of salt, stirring every 30 seconds until chocolate is melted and mixture is smooth. Stir in remaining 2 tablespoons of bourbon.
Spread chocolate mixture evenly over dough in pan.
Crumble or dollop the remaining dough on top.
Sprinkle the top with semisweet chocolate and peanuts; gently press down.
Bake for 45 to 50 minutes, or until golden on top.
Cool completely in the pan before cutting into bars.