Chocolate Peanut Butter Shortbread Squares

The milk-chocolate topping of these cookies looks like the result of masterful piping, but it's actually a cinch to make using a mold. Beneath the chocolate hides a layer of peanut butter on top of brown-sugar shortbread, all of them adding up to a treat that's creamy and crumbly and rich throughout.

Chocolate Peanut Butter Shortbread Squares

YIELD: Makes about 36 squares

Ingredients:

Vegetable oil, cooking spray
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
3/4 cup packed light-brown sugar
12 ounces milk chocolate, melted
1 cup creamy peanut butter

Cook's Note:

You will need a basket-weave mat (I used an 8"-by-16" rubber texture mat in basket weave (PA 01-6), $12, from chineseclayart.com) to imprint the chocolate with the woven motif. To make the squares without a mat, spread the melted chocolate atop the peanut butter layer, and refrigerate until firm, about an hour.

Instructions:

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.

Comments

Ruth's Chris New Orleans-Style BBQ Shrimp

I came across this recipe by way of my Facebook news feed a couple weeks back. I decided to attempt to make this shrimp and it didn’t hurt that I had several of the ingredients handy. I haven’t actually tasted the original, but based on the reviews I read online, this is spot on. It was quick and super easy to recreate. If you are sick of eating the same proteins, give this a try. Your tastebuds will thank you! Ruth's Chris New Orleans-Style BBQ Shrimp Ingredients: 20 large (16/20) shrimp, peeled and deveined 1 ounce canola oil 1 tablespoon plus 5 teaspoons green onions, chopped 2 ounces dry white wine 1 teaspoon fresh chopped garlic 4 tablespoons Lea & Perrins Worcestershire Sauce 1 teaspoon Tabasco 1/2 teaspoon cayenne 1/2 teaspoon paprika 8 ounces (2 sticks) salted butter Instructions: Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches...

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made. Every component is pure perfection. The meat is juicy and fall-apart tender. The vegetables are cooked just right and are full of flavor. The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving. We usually have leftovers of this, so we often make hash the following day. The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch. Yields 4 - 6 servings. Slow Cooker "Melt in Your Mouth" Pot Roast Ingredients: 1 chuck roast (mine was 3 pounds) Olive oil 1 pound carrots, peeled and cut into large chunks 2 pounds potatoes, peeled and cut into large chunks 1 onion, peeled and cut into large chunks 2 stalks celery, cut into large chunks (optional) 1 cup beef broth 1 tablespoons corn starch SEASONING MIX : 2 tablespoons steak seasoning (mine is st...

Ruth's Chris Sweet Potato Casserole

This Ruth’s Chris sweet potato casserole is a copycat of the restaurant version. It’s a layer of creamy sweet potatoes that’s topped with the most delicious brown sugar and pecan streusel. This sweet potato casserole is perfect for your holiday meals! I love Ruth's Chris version and this one is just as good. It is more a dessert than a side dish, but its so good. If you have it for a dessert, add vanilla ice cream and its even a bigger hit! Ruth's Chris Sweet Potato Casserole Servings: 6-8 Instructions: CRUST: 1 cup brown sugar 1/3 cup flour 1 cup chopped nuts (pecans preferred) 1/2 cup butter (melted) SWEET POTATO MIXTURE 3 cups mashed sweet potatoes (can use canned to save time, just drain) 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla 2 eggs (well beaten) 1/4 cup butter, melted (1/2 cup) Instructions: Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar,...

Cocinando con Alena

Search This Blog