Chocolate Peanut Butter Bar Recipe

Ingredients

Vegetable oil, cooking spray
2 cups all-purpose flour
1 1/4 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
3/4 cup packed light-brown sugar
12 ounces milk chocolate, melted
1 cup creamy peanut butter

Directions

1. Coat a 9 1/2-inch square baking pan with cooking spray. Line with parchment, leaving a 2-inch overhang on 2 sides, and coat parchment with spray.
2. Sift flour and salt into a medium bowl. Beat butter with a mixer on medium-high speed until fluffy, 3 to 5 minutes. With the mixer running, add sugar, and beat until pale and fluffy, about 2 minutes. Reduce speed to low. Add flour mixture, beating until just incorporated. Press dough evenly into pan. Cover, and refrigerate until firm, about 20 minutes.
3. Preheat oven to 300 degrees. Bake shortbread until golden brown and firm in center, 45 to 50 minutes. Let shortbread cool in pan on a wire rack.
4. Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully pour melted chocolate over the peanut butter and spread evenly to cover. Cut shortbread into 1 1/2-inch squares. Shortbread will keep, covered, for up to 3 days.

Makes about 36 squares.

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