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Shortbread: Peanut Butter Chocolate Shortbread

Source of Recipe

www.ichef.com


List of Ingredients

1 1/2 cups butter
1 1/2 cups sifted powdered sugar
1 1/2 teaspoons vanilla
2 cups flour
2/3 cup unsweetened cocoa powder
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup unsalted peanuts, chopped
1 cup creamy peanut butter
1 cup sifted powdered sugar
1/2 cup semisweet chocolate pieces
16 milk chocolate kisses
16 unsalted peanuts, whole


Recipe

In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat till smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of cocoa mixture. Spread 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.

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 325ºF oven about 50 minutes or till 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.