Peanut Butter and Chocolate Shortbread Bars Recipe

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Peanut Butter and Chocolate Shortbread Bars
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Ingredients
14
Count
Nutrition
1790
Calories
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Ingredients:

Directions:

  1. Make the peanut shortbread:
  2. Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
  3. 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.
  4. Meanwhile, position a rack near the center of the oven and heat the oven to 325°F.
  5. 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.
  6. Make the peanut butter filling:
  7. 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.
  8. 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.
  9. Macke the ganache:
  10. 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.
  11. 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).
  12. 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.
  13. The bars will keep at room temperature for 1 week.
  14. Tip: For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1790.2 Kcal (7495 kJ)
Calories from fat 1153.16 Kcal
% Daily Value*
Total Fat 128.13g 197%
Cholesterol 179.92mg 60%
Sodium 539.07mg 22%
Potassium 732.98mg 16%
Total Carbs 140.23g 47%
Sugars 69.37g 277%
Dietary Fiber 14.23g 57%
Protein 32.54g 65%
Vitamin C 0.2mg 0%
Vitamin A 0.7mg 24%
Iron 5.6mg 31%
Calcium 130.5mg 13%
Amount Per 100 g
Calories 518.23 Kcal (2170 kJ)
Calories from fat 333.82 Kcal
% Daily Value*
Total Fat 37.09g 197%
Cholesterol 52.08mg 60%
Sodium 156.05mg 22%
Potassium 212.18mg 16%
Total Carbs 40.59g 47%
Sugars 20.08g 277%
Dietary Fiber 4.12g 57%
Protein 9.42g 65%
Vitamin C 0.1mg 0%
Vitamin A 0.2mg 24%
Iron 1.6mg 31%
Calcium 37.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 45.7
    Points
  • 50
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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