Peanut-Butter-Chocolate Shortbread

Recipe Ingredients

1 1/2 cups	297g / 10oz	Margarine or butter
1 1/2 cups	297g / 10oz	Sifted powdered sugar
1 1/2 teaspoons	7.5ml	Vanilla
2 cups	125g / 4.4oz	All-purpose flour
2/3 cup	73g / 2.6oz	Unsweetened cocoa powder
2 tablespoons	30ml	Cornstarch
1/4 teaspoon	1.3ml	Salt
1 cup	146g / 5.1oz	Unsalted peanuts - chopped
1 cup	237ml	Creamy peanut butter
1 cup	198g / 7oz	Sifted powdered sugar
1/2 cup	55g / 1.9oz	Semisweet chocolate pieces
16		Milk chocolate kisses
16		Unsalted peanuts - whole

Recipe Instructions

In a large mixer bowl beat margarine or butter until softened; beat in 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat until 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 325F oven about 50 minutes or until 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.

Source:
"Just Cakes" From the C and H Sugar Kitchen

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