Peanut-butter-chocolate Shortbread Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Margarine or butter,
1 1/2 cup: Sifted powdered sugar,
1 1/2 tsp: Vanilla,
2 cup: All-purpose flour,
2/3 cup: Unsweetened cocoa powder,
2 tbsp: Cornstarch,
1/4 tsp: 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
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp