Ingredients
1 1/2 cup margarine or butter
1 1/2 cup sifted powdered sugar
1 1/2 tsp vanilla
2 cup all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp cornstarch
1/4 tsp salt
1 cup unsalted peanuts, chopped
1 cup creamy peanut butter
1 cup sifted powdered sugar
1/2 cup semisweet chocolate pieces
16 milk chocolate kisses
16 unsalted peanuts, whole
Directions
In a large mixer bowl beat margarine or butter till softened; beat in
1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder,
cornstarch, and salt; beat till 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-inch tart pan with
a removeable bottom, or in the bottom and 1-inch up the sides of a
10-inch 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 degree oven about 50 minutes
or till surface looks slightle 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.
Servings: 16 servings
Peanut-Butter-Chocolate Shortbread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chocolate; Dessert
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into ancient history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these ancient recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to food historians are a few ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the ancient Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example thyme, rue and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new spices and herbs prompted a surge in recipe publications, the majority of which still exist in private libraries. When we get to the 1900s, recipe books were starting to become popular mostly as a result of better eduction, people having increased spare time and having more money to spend. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to search through thousands of recipes just like those on this site. |
We hope you enjoy this Peanut Butter Chocolate Shortbread recipe.
