Recipe: Peanut Butter-Chocolate Shortbread

PEANUT BUTTER-CHOCOLATE SHORTBREAD

1 1/2 cup margarine or butter
2 1/2 cups sifted powdered sugar, divided use
1 1/2 tsp vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/4 tsp salt
1 cup finely chopped unsalted peanuts
1 cup creamy peanut butter
1/2 cup semisweet chocolate pieces
16 milk chocolate kisses
16 whole unsalted peanuts

Preheat oven to 325 degrees F.

In a large mixer bowl beat margarine or butter till softened; beat in 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 in the bottom and up the sides of an ungreased 10-inch tart pan with a removable bottom, or in the bottom and one inch up the sides of a 10-inch springform pan.

In a bowl stir together peanut butter and the remaining 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, score shortbread into 16 wedges.

Bake in 325 degree F oven about 50 minutes or till 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.

Makes 16 servings
Source: Better Homes and Gardens Magazine; February, 1993