Peanut Butter Shortbread With Chocolate Dip

Directions

For the Shortbread

1. Preheat oven to 325° Fahrenheit.
2. In a large bowl mixer, cream butter with peanut butter until light.
3. Cream in powdered sugar and vanilla.
4. Work flour into the mixture. Then, transfer the dough onto an un-floured board and knead until nice and smooth.
5. Spray your favorite Brown Bag Designs Shortbread Pan lightly with non-stick vegetable oil spray.
6. Firmly press the dough into the Shortbread Pan. Then, prick the entire surface with a fork.
7. Place pan in the oven and bake for 25-35 minutes or until lightly browned.
8. Allow the shortbread to cool for 10 minutes. Then, loosen the edges with a knife and flip the pan onto a wooden cutting board. If the shortbread is stuck, tap one edge of the pan until it comes out.
9. Cut the peanut butter shortbread into slices while it is still warm.

For the Chocolate Dip

1. Place sugar, salt, cocoa powder, and flour into a bowl and whisk.
2. Heat milk, butter, and vanilla extract in a saucepan over medium heat and then whisk dry ingredients into the milk mixture.
3. Increase heat to medium-high until the mixture comes to a simmer.
4. Cook, stirring constantly, for 5 minutes, then turn off the heat.
5. Transfer to the bowl and serve with freshly baked shortbread.

Enjoy your Peanut Butter Shortbread with Chocolate Dip!