Peanut Butter Shortbread Bars

Peanut Butter Shortbread Bars

Peanut Butter Shortbread Bars are similar to Millionaire's shortbread, only with a rich fudgy peanut butter filling instead of caramel! Made with a buttery shortbread-style crust and crowned with a rich dark chocolate ganache (and a sprinkle of sea salt), these are totally addictive treats.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Total Time 55

Servings squares

Calories 445kcal

Author Sam Merritt

Ingredients

Shortbread Crust

1 cup (226 g) unsalted butter softened
⅓ cup (70 g) sugar
⅓ cup (70 g) light brown sugar tightly packed
1 large egg yolk
¾ teaspoon vanilla extract
½ teaspoon salt
2 ¼ cups (260 g) all-purpose flour

Peanut Butter Fudge

2 cups (475 g) creamy peanut butter
½ cup (113 g) butter cut into about 8 pieces
1 teaspoon vanilla extract
2 ¼ cups (260 g) powdered sugar
1 Tablespoon (15 ml) milk

Chocolate Ganache

2 cups (340 g) semisweet chocolate chips
½ cup (120 ml) heavy cream
½ teaspoon vanilla extract
sea salt for sprinkling

Instructions

Shortbread Layer

Preheat oven to 350F (177C) and line a 13x9 baking pan with parchment paper.
Using an electric mixer, beat butter and sugars until well creamed, about 30 seconds.
1 cup (226 g) unsalted butter, ⅓ cup (70 g) sugar , ⅓ cup (70 g) light brown sugar
Add egg yolk and vanilla extract and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
1 large egg yolk, ¾ teaspoon vanilla extract
Add flour gradually (about ½ cup at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
2 ¼ cups (260 g) all-purpose flour , ½ teaspoon salt
Don't over-beat the dough, you want it to be slightly crumbly to make it easier to press into the pan.
Drop dough over prepared pan and gently, evenly, press dough into the bottom of the pan. To make it easier, I usually lay a piece of wax paper over the dough and use the palm of my hand to smooth the surface (and then discard wax paper).
Bake on 350F (177C) for 20-25 minutes -- edges should be lightly golden brown.
Allow to cool completely before adding peanut butter fudge

Peanut Butter Fudge

Combine peanut butter and butter in large heat proof bowl and microwave at 15-second increments (stirring between each) until butter is completely melted.
2 cups (475 g) creamy peanut butter , ½ cup (113 g) butter
Stir in vanilla extract.
1 teaspoon vanilla extract
Gradually stir in powdered sugar.
2 ¼ cups (260 g) powdered sugar
Add milk and stir well. Mixture should be fudgy enough that you can mold pieces into a ball, but not too stiff that you won't be able to spread it over the shortbread (feel free to add additional milk, 1 teaspoon at a time, if mixture is too stiff, or more powdered sugar, 1 Tablespoon at a time if mixture is too soft).
1 Tablespoon (15 ml) milk
Drop peanut butter mixture by heaping spoonfuls over the cooled shortbread and use a knife to gently spread until the shortbread layer is evenly covered with a thick layer of fudge.

Chocolate Topping

Combine chocolate chips and heavy cream in a small saucepan over medium heat.
2 cups (340 g) semisweet chocolate chips , ½ cup (120 ml) heavy cream
Stir frequently until chocolate is melted and mixture is smooth.
Remove from heat and stir in vanilla extract. Allow chocolate to cool for about 15 minutes, and then evenly spread over peanut butter layer. Wait several minutes and then sprinkle with sea salt.
½ teaspoon vanilla extract , sea salt for sprinkling
Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.

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