Peanut-butter-chocolate shortbread

16 servings

Ingredients

Quantity Ingredient
1½ cup Margarine or butter
1½ cup Sifted powdered sugar
1½ teaspoon Vanilla
2 cups All-purpose flour
⅔ cup Unsweetened cocoa powder
2 tablespoons Cornstarch
¼ teaspoon Salt
1 cup Unsalted peanuts, chopped
1 cup Creamy peanut butter
1 cup Sifted powdered sugar
½ cup Semisweet chocolate pieces
16 Milk chocolate kisses
16 Unsalted peanuts, whole

Directions

In a large mixer bowl beat margarine or butter till softened; beat in 1½ cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat till smooth. Stir in chopped peanuts.

Reserve 1 ⅓ 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.

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