Peanut-Butter-Chocolate Shortbread

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.