Peanut-Butter-Chocolate Shortbread

Yields:	16 servings
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	Preparation	20 minutes
	Cooking	50 minutes
	Ready In	90 minutes

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Ingredients

1 1/2	cups	margarine	or butter
1 1/2	cups	powdered sugar	sifted
1 1/2	teaspoons	vanilla extract
2	cups	flour, all-purpose
2/3	cup	cocoa powder	unsweetened
2	tablespoons	cornstarch
1/4	teaspoon	salt
1	cup	peanuts	unsalted, chopped
1	cup	peanut butter	creamy
1	cup	powdered sugar	sifted
1/2	cup	chocolate (semi-sweet)	semi-sweet pieces
16	each	chocolate kisses
16	each	peanuts	unsalted, whole

Directions

In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2 cups powdered sugar and vanilla.

Add flour, cocoa powder, cornstarch, and salt; beat till smooth.

Stir in chopped peanuts. Reserve 1 1/3 cups of cocoa mixture.

Spread remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removeable bottom, or in the bottom and 1-inch up the sides of a 10-inch springform pan.

In a bowl stir together peanut butter and 1 cup powdered sugar; stir in chocolate pieces.

Carefully spread peanut butter mixture over crust.

Spoon the remaining cocoa mixture over peanut butter mixture; carefully spread to cover.

Using tines of a fork, score shortbread into 16 wedges.

Bake in 325 degree oven about 50 minutes or till surface looks slightle dry.

Cool slightly.

While warm, place a chocolate kiss on each wedge.

When kiss softens (about 10 minutes), top with a peanut.

Score wedges again.

Cool completely.

Remove sides of pan; cut into wedges.