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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

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

Chocolate Topping:

  • 2 cups of melted chocolate chips

  • 3 tablespoons of butter

  • 1/2 teaspoon of pure vanilla extract



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.

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.)

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.

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.

Peanut Butter Shortbread Bars: About
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