1 1/2 c Margarine or butter
1 1/2 ts Vanilla
2/3 c Unsweetened cocoa powder
1/4 ts Salt
1 c Creamy peanut butter
1/2 c Semisweet chocolate pieces
16 Unsalted peanuts, whole
1 1/2 c Sifted powdered sugar
2 c All-purpose flour
2 tb Cornstarch
1 c Unsalted peanuts, chopped
1 c Sifted powdered sugar
16 Milk chocolate kisses
From: “0000000ccccccc” wlockman@ra1.randomc.com
Date: Tue, 21 May 1996 22:31:40 +0000
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.
Yields
16 Servings
