Peanut butter and dark chocolate…one of the best combos ever! Last night in desperation, I simply took a dozen Guittard Extra Dark Baking Chips and dipped each one in peanut butter before popping in my mouth! Tonight we upped the ante (yes, the cost, the risk, and reward are all going up!) and dessert is Peanut Butter and Dark Chocolate Covered Shortbread. The sweetened buttery peanut butter counters the extra dark chocolate, and the shortbread, well it just makes life better. I hope you enjoy this one.
We have lots of yummy desserts to try out, so we hope you check out more Mama Laura’s Kitchen desserts!
~Laura
Peanut Butter and Dark Chocolate Covered Shortbread
Oh this one is delicious and very simple to make! Just a crisp shortbread crust with peanut buttery goodness on top, plus a layer of melted dark chocolate and a peanut butter drizzle. You can't go wrong with these ingredients!
Ingredients
Crust
- 1/4 cup powdered sugar
- 4 Tablespoons unsalted butter or dairy free butter, cut up
- 3/4 cup Ryze Gluten Free Multi Purpose Flour or 3/4 cup Bob's Red Mill Gluten Free 1 to 1 Flour
- 1/2 cup packed almond flour
- 3/4 teaspoon vanilla gluten free
Peanut Butter Filling
- 6 Tablespoons butter or dairy free butter
- 7/8 cup natural unsweetened peanut butter creamy or chunky
- 1 cup powdered sugar
Dark Chocolate Topping
- 3/4 cup Guittard Extra Dark Chocolate Baking Chips
- 2 teaspoons vegetable oil or canola oil
Peanut Butter Glaze
- 1 tablespoon peanut butter
- 1/2 – 1 tablespoon milk
- 1/3 cup powdered sugar
Instructions
Crust
- Preheat the oven to 350 degrees F.
- Mix together using a stand mixer or hand mixer until it resembles a crumbly texture. Press into a lightly greased 8" square pan.
- Bake for 15 -18 minutes until golden on edges and light golden on top. Remove from the oven and let cool.
Peanut Butter Filling
- Melt the peanut butter and butter over low heat in a small saucepan. Mix in the powdered sugar until the texture is very smooth. Drop small spoons of the mixture over the cooked and cooled crust. Spread across the crust evenly.
Dark Chocolate Topping
- Melt the chocolate over very low heat or in the top of a double boiler. Remove from the heat when chocolate is almost melted. Continue to stir until remaining chips are melted. Stir in the oil.
- Pour the melted chocolate over the top and spread evenly over the peanut butter layer.
Peanut Butter Glaze
- Stir together in a small bowl, starting with a half a tablespoon of milk and adding more as needed for a drizzling consistency. Drizzle the peanut butter glaze over the chocolate layer.
- Chill, then score the top before cutting into 16-20 small bars as they are rich.
Notes
Our family loves peanut butter and chocolate together, whether in a Reese’s Peanut Butter Cups (dark chocolate for me please), Peanut Butter or Peanut M & M’s, or with both peanut butter and dark chocolate chips on top of vanilla ice cream. Here the shortbread crust just takes it to a more sophisticated level dessert! Hope you like it!
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