Peanut Butter And Chocolate Shortbread Bars Recipes

CHOCOLATE PEANUT BUTTER SHORTBREAD SQUARES

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 & CHOCOLATE SHORTBREAD BARS

Steps:

• 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. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
• Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
• Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
• Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
• With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
• Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
• Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
• Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS

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.

PEANUT BUTTER AND CHOCOLATE SHORTBREAD BARS

Steps:

• To make the crust: Line a metal 13x9 baking pan with foil, leaving an overhang on opposite sides to lift the bars out. Stir the butter, sugar and salt together in a medium bowl. Add the flour and peanuts, mixing until a stiff dough comes together. Press the dough evenly over the bottom of the prepared pan. Use a fork to prick the dough all over, then refrigerate for about 30 minutes, or until the dough is firm. Meanwhile, preheat oven to 325 F. Bake the crust for 20 minutes, then decrease oven temperature to 300 F and continue baking for another 20-25 minutes, or until the crust is golden brown and set. Transfer pan to a wire rack and let the crust cool completely. To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the peanut butter and butter on medium until smooth. Add half of the confectioners' sugar, the vanilla extract and 1 tablespoon of hot water to the bowl. Starting on low speed, then increasing to medium, beat until smooth and fluffy. Mix in the remaining confectioners' sugar until smooth. The mixture should be thick but not too stiff - if it is, add another tablespoon of hot water. Using an offset spatula, spread the peanut butter filling over the cooled crust. To make the ganache: Add the chocolate to a heatproof bowl. Bring the heavy cream to a boil in a small saucepan then pour over the chocolate. Let stand for about 3 minutes, then stir gently until smooth. Spread the ganache over the peanut butter filling in an even layer. Let sit until the ganache sets (at least 3 hours at room temperature, or 1 hour in the fridge). Lift the bars out using the foil handles, then cut into squares before serving.