Whether you dread it, look forward to it, or are indifferent to it, it is back-to-school time! At this time of year, I like to feature a recipe using peanut butter. As a grade schooler, our neighborhood school allowed those within walking distance of the school to go home for lunch. Living directly across the street from the elementary school, I headed home on most school days for a peanut butter sandwich at lunchtime. I ate quickly and hurried back across the street in time to buy ice cream for dessert in the school lunchroom before heading outside for recess with my classmates.
Peanut butter is still a staple of my lunches when I need a portable, non-perishable lunch. We always have a jar in the kitchen cabinets and a backup jar in the pantry. I also use this versatile condiment frequently while baking. Peanut butter is the focal point of this recipe for back-to-school treats.
These peanut butter shortbread bars have a rich and crumbly dense and sweet shortbread base. Shortbread is traditionally made with butter, sugar, and flour. Here, peanut butter is added to the biscuit base, adding delicious nutty flavor. What really makes these bars special is the chocolatey peanut butter icing. With some additional chopped peanuts topping the bars off, these are a special treat for so much more than just the back-to-school season!
Peanut Butter Shortbread Bars
Peanut Butter Shortbread Bars (adapted from thisdelicioushouse.com) Total Time Required: 1 hour 5 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes, Chill Time: 30 minutes, Makes: 9 – 16 servings
Ingredients:
Shortbread
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
Chocolate Peanut Butter Icing
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter
- 1/2 cup peanuts, roughly chopped
Directions:
Preheat the oven to 350ºF. Spray a 9 x 9 inch baking dish with nonstick cooking spray and line it with parchment paper, then set the dish aside.
In the large bowl of a stand mixer, cream together the brown sugar, butter, 1/4 cup peanut butter, egg, and vanilla until well combined.
Cream together the sugar, butter, egg, & vanilla.
Add in the flour and mix until just combined.
Add the flour mixture to the creamed ingredients.
Transfer the mixture to the prepared baking dish and press it into the pan. Bake for about 20 – 25 minutes or until the shortbread just starts to brown.
Press the shortbread mixture into the prepared baking dish.
Place the pan on a cooling rack and let it cool completely before adding the icing.
Cool the shortbread completely.
To make the icing, combine the chocolate chips and 1/2 cup of peanut butter in a microwave safe bowl. Microwave at half power, stopping to stir every 30 seconds, just until the mixture is melted.
Combine the ingredients for the icing.
Spread the icing on the cooled bars and top them with the chopped peanuts.
Spread the icing on the bars and top with the chopped peanuts.
Let the icing harden completely before removing the bars from the pan and cutting them into squares.
Cut into single serving pieces.
Store the bars in an airtight container in the refrigerator for up to a week.
Store in an airtight container.
Deliciously special for any occassion! ~Linda
Peanut Butter Shortbread Bars (adapted from thisdelicioushouse.com) Total Time Required: 1 hour 5 minutes, Prep Time: 10 minutes, Cook Time: 25 minutes, Chill Time: 30 minutes, Makes: 9 – 16 servings
Ingredients:
Shortbread
- 3/4 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all purpose flour
Chocolate Peanut Butter Icing
- 1 cup semi-sweet chocolate chips
- 1/2 cup peanut butter
- 1/2 cup peanuts, roughly chopped
Directions:
Preheat the oven to 350ºF. Spray a 9 x 9 inch baking dish with nonstick cooking spray and line it with parchment paper, then set the dish aside.
In the large bowl of a stand mixer, cream together the brown sugar, butter, 1/4 cup peanut butter, egg, and vanilla until well combined. Add in the flour and mix until just combined.
Transfer the mixture to the prepared baking dish and press it into the pan. Bake for about 20 – 25 minutes or until the shortbread just starts to brown. Place the pan on a cooling rack and let it cool completely before adding the icing.
To make the icing, combine the chocolate chips and 1/2 cup of peanut butter in a microwave safe bowl. Microwave at half power, stopping to stir every 30 seconds, just until the mixture is melted. Spread the icing on the cooled bars and top them with the chopped peanuts. Let the icing harden completely before removing the bars from the pan and cutting them into squares. Store the bars in an airtight container in the refrigerator for up to a week.