The best delicious Peanut-butter-chocolate Shortbread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peanut-butter-chocolate Shortbread recipe today!
Hello my friends, this Peanut-butter-chocolate Shortbread recipe will not disappoint, I promise! Made with simple ingredients, our Peanut-butter-chocolate Shortbread is amazingly delicious, and addictive, everyone will be asking for more Peanut-butter-chocolate Shortbread.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Peanut-butter-chocolate Shortbread.
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1 1/2 c Margarine or butter
1 1/2 c Sifted powdered sugar
1 1/2 ts Vanilla
2 c All-purpose flour
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
1/4 ts Salt
1 c Unsalted peanuts, chopped
1 c Creamy peanut butter
1 c Sifted powdered sugar
1/2 c Semisweet chocolate pieces
16 Milk chocolate kisses
16 Unsalted peanuts, whole
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 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 degree oven about 50 minutes
or till 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.
Yields
16 Servings
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