Martha Stewart’s Chocolate Peanut Butter Shortbread Squares

January 12th, 2011 · 2 Comments

I used Martha Stewart’s Chocolate Peanut Butter Shortbread Squares as a basis for this dessert I made. On Martha’s site, she makes an elaborate basket-weave textured chocolate on the top. I just did like a melted chocolate splash technique that I made up! And I used two different chocolates. And I put it in a round glass pan and cut it in wedges.

You know, the dessert was good, but very rich. I don’t think that my shortbread was done all the way through. It was good, but not a favorite. I thought I’d post the recipe for anyone who wants to try their hand at it!

Chocolate Peanut Butter Shortbread Squares
From: MarthaStewart.com

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. Makes about 36 squares.

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

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.

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