Treats peanutty peanut butter shortbread squares
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Unsalted butter; softened |
| ½ | cup | Crunchy peanut butter |
| ¾ | cup | Icing sugar |
| 1 | Egg | |
| ½ | teaspoon | Vanilla |
| 2 | cups | Cake & Pastry flour; sifted |
| ½ | teaspoon | Baking powder |
Directions
pn Salt ½ c Salted peanuts, coarse chop In bowl, beat together butter, peanut butter and sugar; beat in egg and vanilla. Combine flour, baking powder and salt; with wooden spoon, gradually stir into butter mixture.
Spread in lightly greased 9-inch square cake pan; press peanuts into surface of dough. Bake in 350F 180C oven for about 30 minutes o until firm in centre and edges are golden brown. Let cool completely on rack. Cut into squares.
[Squares can be stored in airtight container for up to 5 days.] 24 bars for $3.04 CDN [Apr 95] Per bar: about 150 calories, 3 g protein, 10 g fat, 12 g carbohydrate Source: Canadian Living magazine, Apr 95 Presented in article by Daphna Rabinovitch: "Bars & Squares: blissful Bites" [-=PAM=-] PA_Meadows@...