class="at-above-post addthis_tool" data-url="http://badbatchbaking.com/recipe/peanut-butter-chocolate-shortbread-cups/">
Peanut Butter & Chocolate Shortbread Cups
|Serves||18-36 based on standard or mini size|
|Prep time||30 minutes|
|Cook time||30 minutes|
|Total time||1 hour|
Crunchy and buttery peanut shortbread crust with peanut butter filling topped with dark chocolate ganache
- 14 tablespoons butter, melted and cooled to warm
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 cup lightly salted peanuts, finely chopped
Peanut Butter Filling
- 1 cup creamy peanut butter (do not use natural - must be emulsified like Jif)
- 6 tablespoons butter, room temp
- 1 1/4 cup confectioners sugar
- 2 teaspoons vanilla extract
- 1 cup Lindt or Cadbury bittersweet chocolate, chopped (heaping cup)
- 1/2 cup + 2 tablespoon heavy cream
- finishing salt
|Line a cupcake pan (standard size or mini) with liners. (Makes about 18 standard size or 36 mini)|
|In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make the dough stiff. |
Press the mixture evenly into the bottom of each cupcake liner. Prick the dough all over with a fork. Refrigerate the pan for 30 mins or freeze for 5-7 minutes, until the dough is firm.
|Meanwhile, position a rack near the center of the oven and pre-heat to 325 degrees. Bake the dough for 15 minutes, then decrease the oven temperature to 300 degrees and bake until the crust is light golden brown. Cool thoroughly |
(If making the mini version, baking time may be less, so pay attention to dough color, being careful to not over-bake)
|Peanut Butter Filling|
|In a mixing bowl, combine peanut butter and softened butter and beat until smooth, about 1 minute. Add half the confectioners sugar and vanilla extract and continue to mix. Add the remaining confectioners sugar. If mixture is too thick, add 1 tablespoon of warm water. |
Beat until fluffy, about 1 more minute.
|Put the prepared filling into a piping bag. When crusts are fully cooled, pipe the filling onto each cookie cup, distributing evenly. See photo above for example. |
Smooth any uneven filling with an offset spatula. Trying to make it as level as possible. Freeze for a few minutes while you make the ganache to allow the peanut butter to set.
|Put the chocolate in a small bowl. Microwave the heavy cream until a light boil. Pour the hot cream over the chocolate. Let it sit for 1-2 minutes, then stir with a spatula until combined and smooth.|
|Using a spoon, spread the ganache over the peanut butter filling. Tap the pan to make sure the tops are all smooth. |
Refrigerate the bars until they are set, about 1 hour. Sprinkle with finishing salt after the chocolate has set but is still slightly tacky.
Serve cold or at room temperature.