Marbleized Chocolate Peanut Butter Shortbread Recipe | Bakepedia

Marbleized Chocolate Peanut Butter Shortbread

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Easy, Impressive Decorative Shortbread

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Looking for an easy but impressive dessert or maybe a homemade host/hostess gift? Then check out these Marbleized Chocolate Peanut Butter Shortbread cookies. Kids love helping with the “marbleization” process. The topping, which is a combo or melted milk chocolate combined with peanut butter swirled together with other chocolates to create a marbleized effect, is fun and yet easy to do.

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You can swirl together any chocolates or flavored/chocolate coatings together. As long as they contrast in color and the flavors work, go for it. The orange color is Wilton Pumpkin Spice Candy Melts; goes great with the chocolate and peanut butter.

Marbleized Chocolate Peanut Butter Shortbread
Author: 
Makes: about 24 pieces
 
Ingredients
  • ¾ cup (1½ sticks) unsalted butter
  • ½ cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 6 ounces milk chocolate, finely chopped
  • ½ cup smooth peanut butter, such as Skippy, Peter Pan or JIF
  • 2 ounces semisweet chocolate, finely chopped
  • 2 ounces white chocolate, finely chopped
  • 2 ounces Pumpkin Spice Candy Melts, finely chopped, optional
Instructions
  1. Position rack in center of oven. Preheat oven to 325°F. Line a 13x9-inch pan with aluminum foil or parchment paper extending over the short sides. Coat with nonstick spray; set aside.
  2. Melt the butter in a large saucepan or microwave safe bowl. Whisk in sugar, then stir in flour and salt. Pat into even layer in prepared pan.
  3. Bake for about 20 to 25 minutes or until just crust is very light brown all over, firm and dry. Cool on rack.
  4. Melt chocolates and chocolate coating (is using) in separate bowls either in microwave or over water bath. Whisk peanut butter into melted milk chocolate.
  5. Spread milk chocolate/peanut butter mixture evenly over cookie base. Place other chocolate colors/flavors in parchment cones and snip tip off of cone. One by one drizzle chocolates in random squiggles all over the milk chocolate. While chocolate is still wet, use a bamboo skewer or the tip of a small sharp paring knife to gently swirl and “marbleize” the chocolates. There is no right or wrong here; just swirl until you like the way it looks.
  6. Chill pan until chocolate is set. Pull up on aluminum foil to release bars. Place on work surface, peel back foil and then cut cookies as you like. We cut random shapes so that they look like “marble slabs”. Store cookies in airtight container in single layers separated by parchment for up to one week. Let come to room temperature before serving, although we like eating them cold, too.
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