Peanut-Butter-Chocolate Shortbread

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Title: PEANUT-BUTTER-CHOCOLATE SHORTBREAD
Categories: Cakes, Chocolate
Yield: 16 servings

1.50 c Margarine or butter 1.50 c Sifted powdered sugar
1.50 ts Vanilla 2.00 c All-purpose flour
0.67 c Unsweetened cocoa powder 2.00 tb Cornstarch
0.25 ts Salt 1.00 c Unsalted peanuts, chopped
1.00 c Creamy peanut butter 1.00 c Sifted powdered sugar
0.50 c Semisweet chocolate pieces 16.00 Milk chocolate kisses
16.00 Unsalted peanuts, whole

In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2
cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and
salt; beat till smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of
cocoa mixture. Spread remaining cocoa mixture in the bottom and up the
sides of an ungreased 10-inch tart pan with a removeable bottom, or in the
bottom and 1-inch up the sides of a 10-inch springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar; stir in
chocolate pieces. Carefully spread peanut butter mixture over crust. Spoon
the remaining cocoa mixture over peanut butter mixture; carefully spread to
cover. Using tines of a fork, score shortbread into 16 wedges. Bake in 325
degree oven about 50 minutes or till surface looks slightle dry. Cool
slightly. While warm, place a chocolate kiss on each wedge. When kiss
softens (about 10 minutes), top with a peanut. Score wedges again. Cool
completely. Remove sides of pan; cut into wedges.

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