1 1/2 c Butter
1 1/2 c Powdered sugar; sifted
1 1/2 ts Vanilla
2 c All-purpose flour
2/3 c Unsweetened cocoa powder
2 tb Corn starch
1/4 ts Salt
1 c Unsalted peanuts; chopped
1 c Creamy peanut butter
1 c Powdered sugar; sifted
1/2 c Semisweet chocolate pieces
16 Milk chocolate kisses
16 Unsalted peanuts; whole
In a large mixer bowl beat butter until softened; beat in
1-1/2 cups powdered sugar and vanilla. Add flour, cocoa powder,
corn starch, and salt; beat until smooth. Stir in chopped peanuts.
Reserve 1-1/3 cups of cocoa mixture. Spread remaining cocoa mixture
in the bottom and up the sides of an ungreased 10" tart pan with a
removeable bottom, or in the bottom and 1" up the sides of a 10"
springform pan.
In a bowl stir together peanut butter and 1 cup powdered sugar;
stir in chocolate pieces. Carefully spread peanut butter mixture
over crust. Spoon the remaining cocoa mixture over peanut butter
mixture; carefully spread to cover. Using tines of a fork, score
shortbread into 16 wedges. Bake in 325°F oven about 50 minutes or
until surface looks slightly dry. Cool slightly. While warm, place
a chocolate kiss on each wedge. When kiss softens (about
10 minutes), top with a peanut. Score wedges again. Cool
completely. Remove sides of pan; cut into wedges.
