Peanut-Butter-Chocolate Shortbread
Yield
16 servingsPrep
20 minCook
50 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
margarine
or butter |
|
| 1 ½ | cups |
powdered sugar
sifted |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅔ | cup |
cocoa powder
unsweetened |
|
| 2 | tablespoons |
cornstarch
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
peanuts
unsalted, chopped |
|
| 1 | cup |
peanut butter
creamy |
|
| 1 | cup |
powdered sugar
sifted |
|
| ½ | cup |
semi-sweet chocolate
semi-sweet pieces, null, null |
*
|
| 16 | each |
chocolate kisses
|
*
|
| 16 | each |
peanuts
unsalted, whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
margarine
or butter |
|
| 355 | ml |
powdered sugar
sifted |
|
| 7.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 158 | ml |
cocoa powder
unsweetened |
|
| 3E+1 | ml |
cornstarch
|
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
peanuts
unsalted, chopped |
|
| 237 | ml |
peanut butter
creamy |
|
| 237 | ml |
powdered sugar
sifted |
|
| 118 | ml |
semi-sweet chocolate
semi-sweet pieces, null, null |
*
|
| 16 | each |
chocolate kisses
|
*
|
| 16 | each |
peanuts
unsalted, whole |
*
|
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.
