You are here: Recipes It > Recipes > Dessert

 Advertisements

Peanut-Butter-Chocolate Shortbread

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.

 

Also see ...

 Advertisements
French Stuffing
French Stuffing
EASY  CHOCOLATE  CHERRY  CAKE
EASY CHOCOLATE CHERRY CAKE
Easy Sourdough French Bread
Easy Sourdough French Bread
Tater Tot Casserole
Tater Tot Casserole
         

Permalink--> In : Recipes  -  Dessert