PEANUT BUTTER SHORTBREAD BARS

Ingredients

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Shortbread Crust:

• 1 cup of butter

• 1/3 cups of granulated sugar

• 1/3 cup of brown sugar

• 1 egg yolk

• 1 teaspoon of pure vanilla extract

• 1/2 teaspoon of salt

• 2 1/4 cups of Bob's Red Mill 1-1 baking flour

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Peanut Butter Fudge:

• 2 cups of creamy peanut butter

• 1/2 cup of butter

• 3/4 of a teaspoon of pure vanilla extract

• 2 cups of powdered sugar

• 1 tablespoon of milk

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Chocolate Topping:

• 2 cups of melted chocolate chips

• 3 tablespoons of butter

• 1/2 teaspoon of pure vanilla extract

Instructions

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Shortbread Crust:

• Preheat the oven to 350°F and grease a 9x13 pan with butter; add parchment paper in the bottom of the pan.

• In the bowl of a stand mixer fitted with the paddle attachment cream the butter, granulated sugar, and brown sugar together.

• Add in the egg yolk and vanilla and mix on medium speed for 30 seconds.

• Next, add the flour and salt and mix until combined. Scrape down the sides of the bowl and mix for 1 more minute until combined.

• Spread dough out inside the pan, and press down with the palm of your hand.

• Bake for 25 minutes until the edges of the shortbread are golden brown.

• Remove from the oven and let cool for 10 minutes.

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Peanut Butter Fudge:

• Put peanut butter and butter in a glass measuring cup and microwave for 30 seconds. Take out of the microwave and stir. Place in the microwave again for 15 seconds and mix until smooth. 

• Stir in the vanilla extract. And add the powdered sugar a 1/2 cup at a time stirring after each addition.

• Add in the milk and stir again until completely incorporated.

• Spread peanut butter fudge over the shortbread crust. (I used an ice cream scoop to evenly spread the fudge without breaking the delicate shortbread crust.)

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Chocolate Topping:

• Put chocolate chips and butter in a glass measuring cup and place in the microwave for 30 seconds. Remove and stir. Repeat this step again and mix until the chocolate is completely melted and smooth. 

• Add the vanilla extract and mix again.

• Pour over the fudge layer and spread evenly over the top.

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Final Touches:

• Take the pan and put it in the fridge to set up. (1 hour)

• Remove from the fridge and cut into squares.

• Three squares can be stored in an airtight container for 4 days at room temperature, in a container in the fridge for 7 days, or in the freezer for 3 weeks.