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.
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Kejuan Long
[email protected]These were a waste of time and ingredients.
Ryan A Kirker
[email protected]I wouldn't recommend this recipe.
Raed Kasaji
[email protected]These were okay, but I've had better.
ABBAD Najat
[email protected]I had some trouble getting the ganache to set properly, but overall these were still pretty good.
Tony Achilleos
[email protected]The shortbread crust was a bit dry, but the peanut butter filling and chocolate ganache were delicious.
Prince Sobuj
[email protected]These were a bit too sweet for my taste, but my kids loved them.
Jack Isaac
[email protected]I've made these several times now and they're always a crowd-pleaser. Everyone loves them!
Muhammad Makki
[email protected]Yum! These were so good! The peanut butter filling is amazing.
Ushsj aPitafi
[email protected]Easy to make and delicious! I used dark chocolate chips in the ganache and it turned out great. My friends loved them.
M Huzaifa yousafzai
[email protected]These chocolate peanut butter shortbread squares were a hit with my family! They're the perfect combination of sweet, salty, and chocolatey. The shortbread crust is buttery and crumbly, and the peanut butter filling is rich and creamy. The chocolate