Shelly's Recipe

PEANUT TOFFEE SHORTBREAD

Category: Cookies

1 cup butter, softened
2/3 cup firmly packed brown sugar
1/3 cup cornstarch
2 cups flour
1/4 tsp salt
2 tsp vanilla extract
2 cups coarsely chopped honey-roasted peanuts, divided
2 cup semisweet chocolate chips

Beat butter until creamy. Combine brown sugar and cornstarch; gradually add to butter, beating well. Gradually add flour and salt to mixture just until blended. Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11x4 inch rectangle; leave at least 1 inch border on all sides of baking sheet. Bake at 350 for 20 minutes or until golden brown.

Remove baking sheet to a wire rack; sprinkle shortbread with chocolate chips. Let stand 5 minutes; gently spread melted chips over shortbread. Sprinkle with remaining 1 cup peanuts; cool completely. Break into 2-3 inch irregular-shaped pieces. Makes 2 1/2 - 3 dozen.