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Peanut Butter and Chocolate Shortbread


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 1/2 cups butter
1 1/2 cups powdered sugar, sifted
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, finely chopped
1 cup creamy peanut butter
1 cup powdered sugar, sifted
1/2 cup semisweet chocolate pieces
16 milk chocolate kisses
16 whole peanuts


In a large mixer bowl, beat butter until softened; beat in the 1 1/2 cups powdered sugar and the 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 into the bottom and up the sides of an ungreased 10" tart pan with a removable bottom, or in the bottom and one inch up the sides of a 10" 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 remaining cocoa mixture over peanut butter mixture; carefully spread to cover. Using the tines of a fork, scor shortbread into 16 wedges. Bake in 325 degree oven for 50 minutes or until surface looks slightly dry. Cool slightly. While ward, place a chocolate kiss on each wedge. When kiss softens, top with a peanut. Score wedges again. Cool completely.


Pairs Well With


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