Peanut Butter & Chocolate Shortbread Bars

• For the crust
• 7 ounces unsalted butter, melted and cooled to just warm
• 1/2 cup granulated sugar
• 1/2 teaspoon table salt
• 2 cups unbleached all-purpose flour
• 2 tablespoons unbleached all-purpose flour
• 1/2 cup unsalted peanuts, finely chopped
• For the peanut butter filling
• 1 cup creamy peanut butter (not natural but an emulsified variety such as Jif)
• 3 ounces unsalted butter, at room temperature
• 6 ounces confectioners sugar
• 1 teaspoon pure vanilla extract
• For the ganache
• 5 ounces good-quality bittersweet chocolate, such as Lindt Excellence, chopped (about 1 cup)
• 1/2 cup plus 2 tbs. heavy cream

1. Line a straight-sided 13x9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal.
2. In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
3. Meanwhile, position a rack near the center of the oven and heat the oven to 325u0b0F.
4. Bake the dough for 20 minutes, then decrease the oven temperature to 300u0b0F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.
5. Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners' sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
6. With a knife or metal offset spatula, spread the filling over the fully cooled crust. The filling may not spread smoothly and evenly, but don't worry; the ganache will cover it.
7. Put the chocolate in a small heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and pour over the chocolate. Let sit for 3 minutes. Stir gently with a rubber spatula until combined and smooth.
8. Spread the ganache over the peanut-butter filling with a metal offset spatula to coat evenly. Let the bars sit at least 3 hours to allow the ganache to set before cutting (or refrigerate for 1 hour).
9. Carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1-1/2-inch squares.

crust, unsalted butter, granulated sugar, salt, flour, flour, unsalted peanuts, peanut butter, peanut butter, unsalted butter, confectioners sugar, vanilla, ganache, bittersweet chocolate, heavy cream

Taken from www.food.com/recipe/peanut-butter-chocolate-shortbread-bars-441384 (may not work)