Peanut-Butter-Chocolate Shortbread
Submitted by boris03
Chocolate peanut butter shortbread baked in a tart pan with a cocoa crust, creamy peanut butter filling, and a chocolate Kiss topped with a whole peanut on every wedge.
YIELD
16 servingsPREP
20 minCOOK
50 minREADY
90 minThree layers in one tart pan: a cocoa-and-chopped-peanut shortbread crust pressed up the sides, a sweetened peanut butter filling studded with semi-sweet chocolate pieces in the middle, and more cocoa shortbread spread carefully over the top. It’s a peanut butter cup in shortbread form, baked low and slow until the surface looks dry and set.
The cornstarch in the cocoa dough is what keeps this shortbread tender and crumbly rather than tough. It cuts the gluten development from the flour, so even with all that butter and cocoa, the texture stays melt-in-your-mouth sandy.
Reserving 1 ⅓ cups of the cocoa mixture before pressing the rest into the pan is a step you can’t skip. That reserved portion becomes the top layer that seals in the peanut butter filling. Spread it carefully over the filling so it doesn’t mix in.
Score the shortbread into 16 wedges with a fork before baking so you can cut clean slices later. After baking, place a chocolate Kiss on each warm wedge. The heat softens the Kiss just enough to act as glue for a whole peanut perched on top.
Chef Tips
- Press the crust firmly and evenly into the tart pan. Thin spots bake faster and crack
- Spread the peanut butter filling gently so it doesn’t pull up the crust underneath
- Score the wedges again after baking while still warm; the score marks from before baking may have faded
- Cool completely before removing the pan sides or the shortbread will crumble
Variations
- Almond butter version: Swap peanut butter for almond butter and use toasted almonds instead of peanuts
- White chocolate Kiss: Use white chocolate Kisses for a sweeter, milder top
- Salted finish: Sprinkle flaky sea salt over the Kisses while they’re still soft for a sweet-salty contrast
Ingredients
Directions
In a large mixer bowl beat margarine or butter until softened; beat in 1½ cups powdered sugar and vanilla.
Add flour, cocoa powder, cornstarch, and salt; beat until smooth.
Stir in chopped peanuts. Reserve 1⅓ cups of cocoa mixture.
Spread remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removeable bottom, or in the bottom and 1-inch up the sides of a 10-inch springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar; stir in chocolate pieces.
Carefully spread peanut butter mixture over crust.
Spoon the remaining cocoa mixture over peanut butter mixture; carefully spread to cover.
Using tines of a fork, score shortbread into 16 wedges.
Bake in 325℉ (160℃) oven about 50 minutes or until surface looks slightle 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.
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