Description
A shortbread base with a layer of peanut butter in the middle and chocolate on the top. Imagine a Twix bar (or millionaire square), but with peanut butter instead of caramel!
Ingredients
Scale
For the shortbread base:
- 1 1/2 cup all-purpose flour
- 1/2 cup white sugar
- 1/4 tsp salt
- 1/2 cup butter, chilled & diced (or vegan butter, or coconut oil, melted & cooled)
- 1/2 tsp vanilla
For the peanut butter filling:
- 1/2 cup peanut butter (or any nut/seed butter)
- 1/4 cup maple syrup
- 1/4 cup milk
- 1 2/3 cup oat flour*
- 1/3 – 1/2 cup peanuts
For the chocolate top:
- 1 cup dark or semi-sweet chocolate chips
- 1 tsp butter, margarine, or coconut oil
- (optional) chopped peanuts to top
Instructions
- Preheat oven to 350F. In a food processor, electric mixer, or in a large bowl, mix together the flour, sugar, and salt. Add the butter and vanilla and mix until dough forms.
- Press the shortbread mixture into a parchment lined 8×8 pan, prick with fork, and chill in fridge for 15 minutes.
- Bake shortbread for ~20 minutes, until lightly golden at edges. Let cool, place in fridge if necessary.
- Meanwhile, prepare your peanut butter filling by mixing the peanut butter, maple syrup, milk, oat flour, and peanuts in a large bowl.
- Spread the peanut butter filling onto the cooled shortbread base.
- To make the chocolate top, melt the chocolate chips and butter in a double broiler (or in the microwave in 30s increments, be careful it doesn’t burn).
- Pour the melted chocolate onto the peanut butter filling and spread evenly.
- Top with chopped peanuts (optional). Cover the pan and place in the freezer for around 30 minutes, until just solidified. Then you can cut them easily without the chocolate cracking too much! Store in the fridge or freezer in an airtight container.
Notes
*You can make your own oat flour by blending oats into a fine flour.
Keywords: peanut butter chocolate shortbread squares
