Peanut-butter-chocolate shortbread
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Peanut-butter-chocolate shortbread
  Shortbread    Cakes  
Last updated 6/12/2012 12:49:57 AM. Recipe ID 11433. Report a problem with this recipe.
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      Title: Peanut-butter-chocolate shortbread
 Categories: Cakes, Desserts
      Yield: 16 Servings
 
  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.
 




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Recipe ID 11433 (Apr 03, 2005)

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