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Category: Bars
Prep Time: Cook Time: Total Time:
Shortbread Base
1 cup flour
2 tbsp cornstarch
1/3 cup sugar
1/4 tsp salt
8 tbsp cold butter, cut up
Filling
2 cups peanut butter (I like using Jif crunchy, but creamy would work)
1/2 cup butter, softened, use salted
2 tsp vanilla extract
2 2/3 cups confectioners sugar
Topping
1 1/2 cups semi-sweet or milk chocolate chips (or 9 oz semi-sweet chocolate)
1/2 cup butterscotch morsels
2 tsp canola oil
Mini M&Ms & broken up mini chocolate chip cookies
Preheat oven to 350. Line a 9 inch square pan with foil or parchment paper. In food processor, pulse flour, cornstarch, sugar and salt to mix. Add cold, cut up butter and process until mixture is crumbly. Dump into lined pan and press down to form crust. Chill for 30 minutes or until ready to bake. Bake crust for 20-23 minutes or until aromatic and brown around edges. Remove from oven and let cool.
In a mixing bowl, beat peanut butter, butter and vanilla until creamy. Stir in confectioners sugar. Spread over shortbread crust and pat down. Place chocolate, butterscotch morsels and canola oil in a microwave-safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. Pour over peanut butter mixture. Sprinkle with broken things. Chill for 1 hour or until almost set. Lift foil from pan and cut into about 24 squares.
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PEANUT BUTTER OVERLOAD BARS
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Category: Bars
Prep Time: Cook Time: Total Time:
Shortbread Base
1 cup flour
2 tbsp cornstarch
1/3 cup sugar
1/4 tsp salt
8 tbsp cold butter, cut up
Filling
2 cups peanut butter (I like using Jif crunchy, but creamy would work)
1/2 cup butter, softened, use salted
2 tsp vanilla extract
2 2/3 cups confectioners sugar
Topping
1 1/2 cups semi-sweet or milk chocolate chips (or 9 oz semi-sweet chocolate)
1/2 cup butterscotch morsels
2 tsp canola oil
Mini M&Ms & broken up mini chocolate chip cookies
Preheat oven to 350. Line a 9 inch square pan with foil or parchment paper. In food processor, pulse flour, cornstarch, sugar and salt to mix. Add cold, cut up butter and process until mixture is crumbly. Dump into lined pan and press down to form crust. Chill for 30 minutes or until ready to bake. Bake crust for 20-23 minutes or until aromatic and brown around edges. Remove from oven and let cool.
In a mixing bowl, beat peanut butter, butter and vanilla until creamy. Stir in confectioners sugar. Spread over shortbread crust and pat down. Place chocolate, butterscotch morsels and canola oil in a microwave-safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. Pour over peanut butter mixture. Sprinkle with broken things. Chill for 1 hour or until almost set. Lift foil from pan and cut into about 24 squares.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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