Peanut Butter & Chocolate Shortbread Bars

Peanut Butter & Chocolate Shortbread Bars
Photo by Scott Phillips


  • 7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
  • 6 oz. (1-½ cups) confectioners’ sugar
  • 9-½ oz. (2 cups plus 2 Tbs.) unbleached all-purpose flour
  • 3 oz. (6 Tbs.) unsalted butter, at room temperature
  • 5 oz. good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 heaping cup)
  • ½ cup unsalted peanuts, finely chopped
  • ½ cup granulated sugar
  • + 4 more ingredients
    • ½ tsp. table salt
    • ½ cup plus 2 Tbs. heavy cream
    • 1 tsp. pure vanilla extract
    • 1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan...

View full recipe at Fine Cooking


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