Get the Recipe:
Chocolate Peanut Butter Shortbread
If you love chocolate and peanut butter, do not miss these quick and easy Chocolate Peanut Butter Shortbread. A favorite one-bowl dessert!
Ingredients
For the shortbread:
- ¾ cup (170 g) unsalted butter, softened
- ⅔ cup (133 g) firmly packed light brown sugar
- ⅓ cup (85 g) creamy peanut butter
- ⅓ cup (37 g) cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 cups (240 g) all-purpose flour
- 1 cup (125 g) chopped peanuts
For the topping:
- 1 cup (170 g) semisweet chocolate chips
- 1 cup (167 g) peanut butter chips
- about ½ cup (about 62 g) chopped peanuts
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Instructions
To make the shortbread:
- Preheat oven to 350°F (175°C).
- Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly mixed. Add the cornstarch, vanilla, and salt, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined. Stir in the peanuts. The mixture will be crumbly but should hold together when pinched.
- Transfer the dough to a sheet of parchment paper. Use your hands to press the dough together and pat out to a rectangle about 11"x 14".
- Transfer the parchment paper and dough all at once to a rimmed baking sheet.
- Bake 18 to 22 minutes or until golden brown.
To make the topping:
- Sprinkle the chocolate chips and peanut butter chips over the top of the baked shortbread.
- Use an offset spatula to spread the chips over the top of the shortbread until they're melted and smooth. Sprinkle the peanuts over the top.
- Allow the topping to set before cutting into bars.*
Notes
- *These can be cut in several different ways. I prefer squares, but don't forget about triangles, rectangles, and more.
- Recipe adapted from Southern Living.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
