PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS

Peanut Butter & Chocolate Shortbread Bars image

Upgrade the classic bar cookie with the buttery tenderness of a shortbread crust. These crowd-pleasing bars are covered with a creamy peanut butter spread and bittersweet chocolate ganache. Recipe is from Fine Cooking.

Provided by Pinay0618

Categories Bar Cookie

Time 3h30m

Yield 4 dozen

Number Of Ingredients 12

Previous Next

Ingredients

7 ounces unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 teaspoon table salt
2 cups unbleached all-purpose flour
2 tablespoons unbleached all-purpose flour
1/2 cup unsalted peanuts, finely chopped
1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
3 ounces unsalted butter, at room temperature
6 ounces confectioners sugar
1 teaspoon pure vanilla extract
5 ounces good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 cup)
1/2 cup plus 2 tbs. heavy cream

Steps:

Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

Nutrition Facts : Calories 1604, Fat 111.8, SaturatedFat 51.8, Cholesterol 193.2, Sodium 609.9, Carbohydrate 135.2, Fiber 6.6, Sugar 73.7, Protein 27