I’ve been eying this Martha Stewart recipe forever. Obviously mine didn’t look quite as fancy as hers, but I’m pretty sure they tasted even better. Although I don’t think I’ve ever turned down any combination of chocolate and peanut butter, the addition of the shortbread makes these cookies really hard to resist. So I didn’t. I ate a bunch and I’m not sorry.
2 cups flour
1 1/4 teaspoons salt
2 sticks unsalted butter, softened
3/4 cup packed brown sugar
12 ounces milk chocolate, melted
1 cup creamy peanut butter
Preheat oven to 300 F. Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on 2 sides, and coat parchment with spray. In a medium bowl, mix flour and salt, and set aside. Using a hand mixer or stand mixer, beat butter and sugar together on medium speed until fluffy. Add egg, and beat again blended. Carefully add in flour mixture, and beat until well combined on low. Press dough evenly into pan. Cover and refrigerate for 20 minutes.
Bake shortbread about 45-50 minutes or until golden brown and firm in the center. Cool completely.
Pull up parchment to remove shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Spread the melted chocolate on top of the peanut butter layer, and refrigerate until firm, about an hour. Cut shortbread into squares and serve.
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