Ingredients
- Shortbread Crust
- 1 cup butter, room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla
- dash of salt
- 2 cups flour
- Peanut Butter Filling
- 2 cups peanut butter
- 1 cup powdered sugar
- 1 tsp vanilla
- Chocolate layer
- 1 1/2 cups semi sweet or milk chocolate chips
- 3 Tbsp heavy cream
Preparation
Step 1
Shortbread Crust
1.Preheat oven to 350°.
2.Line 9x9 with aluminum foil. Spray lightly with cooking spray, set aside.
3.In mixer cream butter and sugar for 1-2 minutes until creamy.
4.Turn mixer to low and add in vanilla, salt and flour. Stir until incorporated and dough comes together.
5.Press this evenly in your prepared pan and bake 20-25 minutes or until golden.
6.Allow to cool completely before moving on to the filling.
Peanut Butter Filling
7.Beat peanut butter, powdered sugar and vanilla together until smooth.
8.Spread filling evenly on cookie crust.
9.Chill for about 30 minutes.
Chocolate layer
10.In a double boiler melt chocolate chips and cream until smooth.
11.Spread on peanut butter layer.
12.Chill until chocolate is set.
13.Cut into squares.
Notes:
You can make this recipe in a 9x13 pan if you would like thinner bars. Adjust baking time to 15 minutes, or until golden.
Store at airtight at room temperature for 2 days or refrigerated for up to 5 days.