๐ฅจ๐๐ซ๐๐ญ๐ณ๐๐ฅ ๐๐๐๐ง๐ฎ๐ญ ๐๐ฎ๐ญ๐ญ๐๐ซ ๐๐๐ง๐๐ฒ ๐๐๐ซ๐ฌ๐ฅจ โฃ โฃ
๐ฌ๐๐๐๐๐๐๐๐๐๐๐๐ฌโฃ
๐๐ณ๐ฆ๐ต๐ป๐ฆ๐ญ ๐๐ฉ๐ฐ๐ณ๐ต๐ฃ๐ณ๐ฆ๐ข๐ฅโฃ
โขPretzel Dust: 280 grams | 2 cupsโฃ
โขFlour: 68 grams | 1/2 cupโฃ
โขSugar: 100 grams | 1/2 cupโฃ
โขSalt: 2 grams | 1/4 tsp.โฃ
โขButter: 226 grams | 2 sticksโฃ
โขBrown Sugar: 38 grams | 3 Tbs.โฃ
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๐๐ฆ๐ข๐ฏ๐ถ๐ต ๐๐ถ๐ต๐ต๐ฆ๐ณ ๐๐ณ๐ฆ๐ข๐ฎโฃ
โขPeanut Butter: 360 grams | 1 cupโฃ
โขButter: 57 grams | 1/2 stickโฃ
โขSalt: 2 grams | 1/4 tsp.โฃ
โขPowdered Sugar: 360 grams | 3 cupsโฃ
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โขChocolate, as needed for dippingโฃ
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๐ฌ ๐๐๐๐๐๐๐๐๐๐๐๐๐ฌโฃ
๐๐ณ๐ฆ๐ต๐ป๐ฆ๐ญ ๐๐ฉ๐ฐ๐ณ๐ต๐ฃ๐ณ๐ฆ๐ข๐ฅโฃ
1. Line a 9x13 pan with parchment, leaving some overhang on the long sides so you can easily lift the finished product out of the pan. โฃ
2. In the bowl of a stand mixer, combine all ingredients and paddle on medium-low speed until the mixture becomes sandy and holds together when you squeeze a bit of it in your hand.โฃ
3. Press the mixture firmly and evenly into the bottom of parchment-lined pan.โฃ
4. Bake the shortbread in a 350 degree oven until golden brown, about 20 minutes. Set aside and make peanut butter cream.โฃ
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๐๐ฆ๐ข๐ฏ๐ถ๐ต ๐๐ถ๐ต๐ต๐ฆ๐ณ ๐๐ณ๐ฆ๐ข๐ฎโฃ
1. Combine peanut butter, butter, and salt in mixing bowl. โฃ
2. Add powered sugar one cup at a time on low. Mix until combined. โฃ
3. Distribute peanut butter mix evenly overtop of shortbread. Place parchment paper overtop of peanut butter and use a rolling pin to even it out. PB mixture is stiff and will need to be worked this way.โฃ
4. Cover and refrigerate overnight. โฃ
5. Cut into bars.โฃ
6. Dip in chocolate or top with ganache.
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