Name: Peanut-Butter-Chocolate Shortbread
Ingredients: 1 1/2 c Margarine or butter; 1 1/2 ts Vanilla; 2/3 c Unsweetened cocoa powder; 1/4 ts Salt; 1 c Creamy peanut butter; 1/2 c Semisweet chocolate pieces; 16 Unsalted peanuts, whole; 1 1/2 c Sifted powdered sugar; 2 c All-purpose flour; 2 tb Cornstarch; 1 c Unsalted peanuts, chopped; 1 c Sifted powdered sugar; 16 Milk chocolate kisses

It’s said people today will not settle for a no-nonsense approach to discipleship. Maybe the church has failed because don’t trust our Lord’s words and don’t talk this way enough. Maybe this is what people really want. It is not some superficial religion with emotional ecstasy or countless man-made rules or trite worship. Where is the fulfillment in more of the world with an outward veneer of religion? The world can provide that better than us. That does not meet the human soul in its desperate condition for true satisfaction that only comes from a confrontation with the living God.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Cakes, Chocolate	16	Servings

INGREDIENTS

1 1/2	c	Margarine or butter
1 1/2	ts	Vanilla
2/3	c	Unsweetened cocoa powder
1/4	ts	Salt
1	c	Creamy peanut butter
1/2	c	Semisweet chocolate pieces
16		Unsalted peanuts, whole
1 1/2	c	Sifted powdered sugar
2	c	All-purpose flour
2	tb	Cornstarch
1	c	Unsalted peanuts, chopped
1	c	Sifted powdered sugar
16		Milk chocolate kisses

INSTRUCTIONS

From: "0000000ccccccc" <wlockman@ra1.randomc.com>
Date: Tue, 21 May 1996 22:31:40 +0000
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.
Posted to Master Cook Recipes List, Digest #93

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