Peanut-butter-chocolate Shortbread
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Cakes, Chocolate | 16 | Servings | |
INGREDIENTS
| 1 1/2 | c | Margarine or butter |
| 1 1/2 | t | Vanilla |
| 2/3 | c | Unsweetened cocoa powder |
| 1/4 | t | 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 | T | Cornstarch |
| 1 | c | Unsalted peanuts, chopped |
| 1 | c | Sifted powdered sugar |
| 16 | Milk chocolate kisses | |
| 1 1/2 | c | ps powdered sugar and vanilla. Add flour, cocoa powder |
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 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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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 280
Total Fat: 32.5g
Cholesterol: 2.6mg
Sodium: 230.7mg
Potassium: 262.1mg
Carbohydrates: 54.4g
Fiber: 3.6g
Sugar: 32.2g
Protein: 8.7g