CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES
The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 squares
Number Of Ingredients 7
Steps:
- Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
- Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
- Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
- Place a basket-weave mat, trimmed to fit pan, on a rimmed baking sheet, and spread melted chocolate evenly on mat. Refrigerate until firm, about 45 minutes.
- Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.
PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS
Peanut butter and chocolate chips scattered on a buttery shortbread base - what better flavor could anyone with a sweet tooth ask for!! This is another recipe that I got from Eagle Brand -
Provided by Chef mariajane
Categories Dessert
Time 35m
Yield 15 bars
Number Of Ingredients 8
Steps:
- Pulse flour, cornstarch, icing sugar and salt together in food processor. Add butter and process until dough starts to come together. Press firmly into 13x9-inch parchment-lined baking pan. Bake in preheated 350F oven for 5 minutes. Remove from oven.
- Pour sweetened condensed milk evenly over base. Sprinkle with peanut butter and chocolate chips. Bake an additional 20 minutes or until sides just begin to brown. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 1157.5, Fat 45.7, SaturatedFat 27.4, Cholesterol 115.8, Sodium 404, Carbohydrate 168.7, Fiber 2.5, Sugar 154, Protein 25.3
PEANUT BUTTER SHORTBREAD BARS
Peanut Butter Shortbread Bars have a delicious thick shortbread base and are topped with a chocolate peanut butter icing. Top off with chopped peanuts if desired.
Provided by Angela Allison
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with nonstick cooking spray and line with parchment; set aside.
- In a large bowl, use a handheld mixer to beat together the brown sugar, butter, ¼ cup peanut butter, egg, and vanilla until well combined. Add in the flour and mix until just combined.
- Pour the mixture into the prepared baking pan and press it into the pan. Bake for about 20-25 minutes or until the shortbread just starts to brown. Place on cooling rack and let cool completely before adding icing.
- To make the icing, combine the chocolate chips and ½ cup of peanut butter in a microwave safe bowl. Microwave at half power (50%) stopping to stir every 30 seconds, just until the mixture is melted. Spread the icing on the cooled bars and top with crushed peanuts if using. Let the icing harden completely before removing the bars from the pan and cutting into squares.
Nutrition Facts : Calories 185 kcal, Carbohydrate 20 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 18 mg, Sodium 68 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE BARS
These chewy peanut butter chocolate bars are the perfect no-fuss contribution to a potluck or bake sale. I've discovered the trick is to get them into the refrigerator to set up before they disappear! -Lorri Speer, Centralia, Washington
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine sugar, corn syrup and peanut butter. Cook and stir over medium-low heat until sugar is dissolved. Remove from heat; stir in cereal. Spread into a greased 13x9-in. pan; press lightly. Spread melted chocolate over top; refrigerate until set. Cut into bars.
Nutrition Facts : Calories 302 calories, Fat 14g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 96mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.
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PEANUT BUTTER SHORTBREAD BARS - JUST SO TASTY
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- Preheat the oven to 325F degrees and line an 8x8 inch (20x20 cm) pan with parchment paper, leaving an overhang around the edges. Or line with aluminum foil and lightly grease.
- Chop the chocolate into very small pieces and place in a heatproof bowl with the butter chopped into a few small pieces.
- When the chocolate on top is about 75% hardened (it will look slightly glossy, but no longer wet) gently score the top of the bars with a thin, sharp knife (such as a paring knife) where you plan to slice the bars. Return to the fridge to continue hardening.
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