Shortbread Cups Topped with Grilled Peaches & Marshmallow Dip

• Shortbread
• 2 sticks unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• Topping
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, at room temperature
• 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tsp. vanilla bean paste
• 8 medium ripe yellow peaches

1. Preheat oven to 350.
2. Shortbread Using stand mixer, beat butter and sugar on medium speed until smooth.
3. Lower speed and slowly incorporate the flour.
4. Turn mixer off when all flour is integrated.
5. Scoop out a 1/4 cup ball of batter and press it to the bottom of a 4 oz.
6. jar.
7. Repeat for all other jars.
8. Place jars on a cookie sheet and bake for 30 minutes.
9. Once done, remove from oven and allow to cool completely on countertop.
10. Peaches Light up grill.
11. Cut peaches into 8 slices.
12. Using tongs, carefully place a few slices onto the hot grill.
13. Turn as soon as you see grill marks.
14. Remove when marks on both sides and repeat for remaining slices.
15. Dip Whip cream cheese, marshmallow creme and vanilla bean paste in a large bowl with mixer until creamy.
16. Scoop a dollop of dip onto the top of the shortbread on each cup.
17. Top with a few slices of peaches.

shortbread, butter, granulated sugar, flour, topping, philadelphia cream cheese, jetpuffed marshmallow creme, vanilla bean paste, peaches

Taken from www.kraftrecipes.com/recipes/shortbread-cups-topped-grilled-peaches-marshmallow-dip-167169.aspx (may not work)