Best 8 Chocolate Peanut Butter Shortbread Squares Recipes
Indulge in the delectable delight of chocolate peanut butter shortbread squares, a treat that dances on your palate with its delightful combination of flavors and textures. This irresistible confectionery creation harmonizes the richness of chocolate with the creamy allure of peanut butter, held together by a buttery shortbread crust that crumbles and melts in your mouth. Join us on a culinary journey as we explore the best recipe for this classic dessert, ensuring every bite is a moment of pure bliss.
Here are our top 8 tried and tested recipes!
CHOCOLATE PEANUT BUTTER SHORTBREAD
This easy shortbread recipe makes a large batch to give as gifts or for your holiday cookie tray.
Provided by Land O'Lakes
Categories Shortbread Cookie Butter Peanut Peanut butter Nut Dairy Dessert Bar Dessert
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Lightly grease 15x10x1-inch baking pan; set aside.
- Combine butter, peanut butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed just until mixture forms a dough. Stir in 2/3 cup mini chocolate chips.
- Spread dough evenly into prepared pan. Bake 12-15 minutes or until set and lightly browned. Immediately cut shortbread crosswise into 6 equal pieces; then cut 10 rows lengthwise. Cool completely. Remove from pan.
- Place all coating ingredients in bowl. Microwave 30-60 seconds or until almost melted. Stir until smooth.
- Dip 1 end of each cookie into chocolate coating; place onto cooling rack over waxed paper. Let stand 1 hour or until chocolate coating is set.
Nutrition Facts : Calories 80 calories, Fat 5 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 25 milligrams, Carbohydrate 9 grams, Fiber 1 grams, Sugar grams, Protein 1 grams
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.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 36 squares
Number Of Ingredients 7
Steps:
- 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.
PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS
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.
Provided by Nicole Rees
Categories Dessert
Yield Yields 4 dozen 1-1/2-inch-square bars.
Number Of Ingredients 11
Steps:
- Line a straight-sided 13×9-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 150 kcal, Fat 100 kcal, SaturatedFat 5 g, TransFat 11 g, Carbohydrate 13 g, Fiber 1 g, Protein 3 g, Cholesterol 15 mg, Sodium 50 mg, UnsaturatedFat 4 g
PEANUT BUTTER & CHOCOLATE SHORTBREAD BARS
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
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
CHOCOLATE PEANUT SQUARES
If you're a fan of peanut butter cups, you'll enjoy these two-layer treats. A slightly crunchy graham cracker and peanut butter layer is topped with a smooth coating of melted chocolate chips and peanut butter. Yum! -Nicole Trudell Fort Langley, British Columbia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 pounds.
Number Of Ingredients 8
Steps:
- Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. In a microwave, melt remaining butter. Stir in confectioners' sugar, peanut butter and cracker crumbs. Spread into prepared pan., In microwave, melt topping ingredients; stir until smooth. Spread over top. Refrigerate until set., Using foil, lift out of pan. Cut into 1-in. squares. Store airtight in the refrigerator.
Nutrition Facts : Calories 127 calories, Fat 8g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 77mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE PEANUT BUTTER SHORTBREAD SANDWICHES
If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat
Provided by Diana Henry
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes about 16
Number Of Ingredients 8
Steps:
- Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won't come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.
- Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
- To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 28 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 0.4 milligram of sodium
SIMPLY DELICIOUS CHOCOLATE PEANUT BUTTER CRISPY SQUARES !
This recipe is a favorite with our family and friends. I especially love it cause it is so yummy and takes only 5 minutes to make. Great to make when in a pinch. If you love the chocolate and peanut butter combination... you will fall in love with this recipe.
Provided by Snowbaby
Categories Dessert
Time 5m
Yield 48 serving(s)
Number Of Ingredients 5
Steps:
- In a pot, melt the first three ingredient on low heat while stirring constantly.
- Once melted, add in remaining ingredients.
- Pour into a parchment lined or well buttered 9x13 pan.
- Smooth and lightly press contents into your pan using the back of a spoon.
- Refridgerate for 30 minutes.
- Cut into desired slices and serve.
- Enjoy!
NO-BAKE CHOCOLATE PEANUT BUTTER BARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, butter, powdered sugar, peanut butter, semi-sweet chocolate chips
Provided by Tasty
Categories Desserts
Yield 24 bars
Number Of Ingredients 5
Steps:
- In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
- Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
- Spread on the peanut butter mixture.
- Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
- Refrigerate for 3 hours.
- Remove from pan, cut, and serve.
- Enjoy!
Nutrition Facts : Calories 183 calories, Carbohydrate 16 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 10 grams
Tips:
- Use good quality chocolate and peanut butter for the best flavor.
- Make sure the butter is cold before adding it to the flour mixture. This will help to create a flaky crust.
- Don't overmix the dough. Overmixing will make the dough tough.
- Chill the dough for at least 30 minutes before baking. This will help to prevent the dough from spreading too much in the oven.
- Bake the shortbread squares until they are just set. Overbaking will make them dry and crumbly.
- Let the shortbread squares cool completely before cutting them into bars.
Conclusion:
These chocolate peanut butter shortbread squares are a delicious and easy-to-make treat. They are perfect for any occasion, from a casual get-together to a holiday party. With their rich chocolate flavor, creamy peanut butter filling, and flaky crust, these shortbread squares are sure to be a hit with everyone who tries them.
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