Chocolate Peanut Butter Shortbread
This shortbread recipe has a melt-in-your-mouth buttery base that is topped with a chocolate and peanut butter mixture. The combination is simply delectable.For best results, leave the butter out for 2 hours to soften fully for this shortbread recipe.
Ingredients:
- 1 cup unsalted butter, softened
- 1/4 cup plus 2 Tbsp. sugar
- 3/4 tsp. vanilla
- 2 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup peanut butter
Preparation:
- Preheat oven to 350 degrees F. Grease an 8-inch square baking dish or a 9-inch round cake pan.
- With an electric mixer, beat butter and sugar together until fluffy, 2-3 minutes.
- Beat in vanilla.
- With the mixer on low, beat in as much of the flour as you can. Then use your fingers to knead in the remaining flour.
- Press dough into prepared pan. Prick all over with a fork. Bake 18-22 minutes until the shortbread turns a light golden brown.
- While shortbread is baking, place chocolate chips and peanut butter in a microwave-safe container. Heat on 50% power for 1 minute. Stir, and if not melted, heat on 50% power for 30 seconds. Repeat until chocolate chips are melted.
- Pour over the shortbread. Let the shortbread cool on a wire rack. Refrigerate until the topping is hardened, about 1 hour.
