CHOCOLATE PEANUT BUTTER SHORTBREAD

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If you love chocolate and peanut butter, do not miss these quick and easy Chocolate Peanut Butter Shortbread. A favorite one-bowl dessert!

Shortbread serves as a base for this chocolaty pecan toffee. Pecan-Toffee Shortbread makes excellent food gifts, but make extra because it’ll be hard to give this sweet treat away.

INGREDIENTS:
FOR THE SHORTBREAD:

  • 3/4 cup unsalted butter, softened
  • 2/3 cup firmly packed light brown sugar
  • 1/3 cup creamy peanut butter
  • 1/3 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups all-purpose flour
  • 1 cup chopped peanuts

FOR THE TOPPING:

  • 1 cup semisweet chocolate chips
  • 1 cup peanut butter chips
  • about 1/2 cup chopped peanuts

INSTRUCTIONS:
TO MAKE THE SHORTBREAD:

  1. Preheat oven to 350°F.
  2. Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly mixed. Add the cornstarch, vanilla, and salt, and mix well.
  3. Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined. Stir in the peanuts. The mixture will be crumbly but should hold together when pinched.
  4. Transfer the dough to a sheet of parchment paper. Use your hands to press the dough together and pat out to a rectangle about 11″x 14″.
  5. Transfer the parchment paper and dough all at once to a rimmed baking sheet.
  6. Bake 18 to 22 minutes or until golden brown.

TO MAKE THE TOPPING:

  1. Immediately sprinkle the chocolate chips and peanut butter chips over the top of the shortbread.
  2. Use an offset spatula to spread the chips over the top of the shortbread until they’re melted and smooth. Sprinkle the peanuts over the top.
  3. Allow the topping to set before cutting into bars.*

NOTES:
*These can be cut in several different ways. I prefer squares, but don’t forget about triangles, rectangles, and more.
Recipe Source : Pecan-Toffee Shortbread @ myrecipes

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