PEANUT BUTTER SHORTBREAD BARS
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
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
2 cups of melted chocolate chips
3 tablespoons of butter
1/2 teaspoon of pure vanilla extract
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.
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.)
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.
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.