Peanut Butter Shortbread Bars

These bars are insanely decadent and ridiculously delicious.  They are actually easy enough to make but do require a bit of time.  I highly recommend making them but only if you are baking for a crew.  You'll send yourself into a sugar coma if you eat them all!

I think you could omit the peanut butter, but I havent tried it yet.  I will update when I do.  I also used the scale for measuring ingredients this time, but I'll update with other measurements if I make it again.

UPDATE: the chocolate seized when I melted it so I would like to try it with coconut oil next time.  Also, it's important to bake the shortbread layer till you see a little browning on the edges.  And finally, measure the salt for the caramel layer (I'm talking to those of you that never measure the salt).

Peanut Butter Shortbread Bars
makes a lot, maybe 24 small but rich servings

For the shortbread layer
200 g flour
1 tbsp cornstarch
100 g sugar
170 g unsalted butter cubed
1/4 tsp salt

Preheat oven to 325.  Process the flour, cornstarch, and sugar in the food processor.  Add in cubed butter and salt, pulsing till the mixture resembles small breadcrumbs.  Press into a greased 9x9 baking dish (an 8x8 will give you a thicker shortbread layer).  Bake for 25-35 till the edges are just beginning to brown.  Place in the fridge to cool a bit while you wait for the caramel to finish cooking.

For the caramel peanut butter layer
14 oz can sweetened condensed milk (or make your own!)
1 stick plus 3 tbsp unsalted butter
150g (or 3/4 cup) sugar
1 tbsp sea salt
4 tbsp peanut butter
1/4-1/2 cup crushed peanuts (optional)

Melt the butter in a medium saucepan, then add the condensed milk, butter and sugar and mix over low heat.  Stir almost constantly and increase the heat to medium-low, a low simmer.  Continue to stir almost constantly, reducing heat to prevent a full boil as needed. Continue to stir and cook for 35-45 minutes, until it's deep tan gold color.  Remove from heat immediately when finished and transfer to a heat proof bowl (glass pyrex works great), then let cool briefly.  While it's still warm, add peanut butter and mix thoroughly.  Pour gently over the shortbread (it's ok if your shortbread is still warm).  Sprinkle crushed peanuts over the caramel and lightly press them in.  Put in the fridge to chill.  It should be firm enough to press your finger in gently and hold the shape.

For the chocolate layer
320 g (or 2 cup) chocolate chips (milk or dark or a mix)
50 g (or 3 tbsp) unsalted butter (try it with coconut oil)

Melt chocolate and butter/oil slowly in the microwave at low power or use a double boiler.  When it's smooth, pour over the chilled caramel.  Chill again till firm.  Slice into thin bars.

Homemade Chocolate Hazelnut Spread

I really wanted to make my own Nutella.  Purchased Nutella is insanely addictive but a bit cloyingly sweet.  My version isnt as sweet but equally addictive.  I started with Smitten's recipe for Peanutella (Nutella, but with peanuts - I have to try that next!) and modified it just a bit to accommodate the firmer hazelnuts.  The end results isnt quite as smooth as purchased Nutella, but it's still pretty awesome.  You can actually taste the hazelnuts.  I love it!

Check out Smitten's recipe here or view my recipe below.

Chocolate-Hazelnut Spread
Adapted slightly from Smitten
Makes roughly 1 3/4 cups

2 cups shelled hazelnuts
1/2 cup of your darkest, richest unsweetened cocoa powder
1 1/4 cups powdered sugar (start with 1 cup and add more to taste, mmm, taste!)
1/4 teaspoon salt
2-3 tablespoons peanut oil or vegetable oil

To toast your hazelnuts: Hazelnuts can be toasted on a baking sheet in the oven at 350°F for 10 minutes or until toasty (this can take up to an extra 5 minutes).  Let them cool until you can hold them, and roll them around, a fistful at a time, in your dry hands, letting the skins fall back on the baking sheet.
(if you're trying this with peanuts, then roast them at 400 degrees for 10 mins.  Already roasted peanuts, just need 5 mins)


Transfer the nuts to a food processor and grind them for about 5 minutes. Hazelnuts will need oil added now to help process them smooth.  Peanuts will become a paste and they’ll liquefy. Scrape down the sides as needed.
Add the cocoa, sugar, salt and two tablespoons of the oil to the food processor and continue to process until well blended, about 1 minute. Add more salt if needed. Add the last tablespoon of oil if the consistency seems too thick.