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4 Layer Bars

Chocolate Peanut Butter Shortbread Bars


  • Author: Kitschen Cat
  • Yield: 12 servings 1x

Ingredients

Scale

Shortbread Crust

  • ½ cup butter (affiliate), softened
  • 1 cup all-purpose flour
  • ⅓ cup powdered sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla (affiliate) extract

Marshmallow Layer

  • 12 large marshmallows
  • ¼ cup peanut butter (affiliate) chips *Optional
  • ¼ cup salted, roasted peanuts

Peanut Butter Filling

  • 2 tablespoons butter (affiliate), melted
  • 1 cup creamy peanut butter (affiliate)
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla (affiliate)

Chocolate Layer

  • 10 ounces semi-sweet chocolate chips (affiliate)
  • 3 tablespoons shortening
  • peanuts to top

Instructions

  1. Preheat oven to 350 degrees and line an 8×8 baking pan with foil, then coat with cooking spray.
  2. In mixing bowl, combine butter, flour, powdered sugar, cornstarch, and vanilla. Cut butter into dry ingredients using pastry blender or use an electric mixer to combine until texture resembles sand. Pat mixture firmly into the prepared baking pan until you have an even layer. Bake for 12 minutes.
  3. Take shortbread out of oven and top with marshmallows. Place back in oven for 3-5 minutes, or until marshmallows have melted, but not started to turn brown. Take out of oven and sprinkle with peanut butter chips and salted peanuts.
  4. In mixing bowl, combine melted butter, peanut butter, powdered sugar, and vanilla. Spread mixture over warm shortbread and marshmallows.
  5. In small saucepan over low heat or using the microwave, melt chocolate chips and shortening until there are no lumps left. Spread over top of peanut butter layer.
  6. Sprinkle peanuts on top and place in refrigerator for 4+ hours to harden. Once hardened, remove from pan, unwrap foil from around shortbread, and cut into small squares to serve.
  • Category: Dessert