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Peanut Butter Chocolate Shortbread
In the minds of peanut butter and chocolate lovers, there's only one way to improve upon a classic such as this butter shortbread--just add chocolate and peanut butter!
Ingredients
- 1 1/2 cup unsalted butter
- 1 1/2 cups sifted powdered sugar
- 1 1/2 tsp. vanilla
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 2 tbsp. cornstarch
- 1/4 tsp. salt
- 1 cup finely chopped unsalted peanuts
- 1 cup creamy peanut butter
- 1 cup sifted powdered sugar
- 1/4 cup semisweet chocolate pieces
- 16 milk chocolate kisses
- 16 whole unsalted peanuts
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Method
For crust, beat butter in a large mixing bowl for 30 seconds. Add the 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat until smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of the cocoa misture. Press remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removable bottom or in the bottom and 1-inch up the sides of a 10-inch springform pan. Stir together peanut butter and the 1 cup powdered sugar; stir in chocolate pieces. Pat mixture into a 9-inch circle on a piece of waxed paper. Invert onto crust. Carefully remove waxed paper. Spoon remaining cocoa mixture over peanut butter mixture, carefully pressing to cover. Using the tines of a fork, score shortbread into 16 wedges. Bake in a 325 degree oven for 50 minutes or until surface looks slightly dry. Cool slightly. While warm, place a chocolate kiss on each wedge. When kiss softens (about 10 minutes), top with a peanut. Score wedges again. Cool completely. Remove sides of pan; cut into wedges.
Notes:
Number of Servings: 16
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