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Salted Chocolate Peanut Butter Shortbread

January 23, 2018

23 Jan

Back in December, I spotted a hazelnut shortbread recipe using toasted hazelnuts in Real Simple magazine. I was feeling a bit creative and decided to try it with Nutella instead. While it might work, I kind of butchered them. I over-baked them because I did not think they were finished when the Nutella was bubbling and they hadn’t appeared to harden whatsoever. But 20 minutes later, they were too hard. They pretty much crumbled in my hands…maybe it was too much Nutella, or maybe Nutella just doesn’t bake well. I guess you can’t put it in everything… ugh basic 30 year old ‘that time of the month’ female problems, am I right?!

So I revisited the recipe and thought chocolate chips would be a much easier substitute for the chopped hazelnuts. I pulled them out of my pantry and saw peanut butter chips leftover from holiday baking. I decided I’d toss them in as well. Long story short, they are delicious and my husband loves them too!

Salted Chocolate Peanut Butter Shortbread
Active time: 15 mins.
Total time: 80 mins.
Makes: About 40
Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 cups all purpose flour
3/4 tsp. kosher salt
1/2 cup chocolate chips
1/2 cup peanut butter chips
Nonstick spray
Optional: Ghirardelli Chocolate Premium Sauce and sea salt
Recipe:
Preheat oven to 350 degrees Fahrenheit. Combine butter and sugar in a large bowl and beat with an electric mixer on medium-high until creamy, about 2 minutes. Turn mixer to low, add flour and salt and beat to just combine. Use a spatula to fold in chocolate and peanut butter chips. Lightly coat 9×13 inch baking dish with nonstick spray. Line with parchment paper and lightly spray parchment. Press dough firmly into baking dish. Bake until golden brown, 25-30 minutes. Let cool completely and cut into rectangles.Cookies will keep wrapped tightly and at room temperature for at least 1 week (if they aren’t eaten in a day).
For an extra special treat: You know…your birthday, a break up, or an ordinary Wednesday night, drizzle with Ghirardelli Chocolate Premium Sauce and sprinkle with salt (sea, Himalayan, kosher—they’re all the same in my book). Then again, I’m a ‘salty barnacle’, according to my endearing husband).
Original recipe for hazelnut shortbread can be found here.

Filed Under: bake, baking, cookies, recipes, Uncategorized Leave a Comment

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