Peanut and Chocolate Layered Shortbread Bars are a deliciously rich and indulgent treat. With a buttery shortbread base, a peanut filling, and a final touch of melted chocolate, these bars are perfect for any occasion. The contrast between the crumbly base, nutty layer, and smooth chocolate topping creates a delightful blend of textures and flavors. This recipe is simple to follow and is sure to impress both peanut lovers and chocolate enthusiasts. Whether you’re making them for a special gathering or a sweet treat to enjoy at home, these bars will quickly become a favorite.

Full Recipe:

Ingredients:

For the Shortbread Base:

Butter – 170 g (1 cup), softened

Powdered sugar – 70 g (1/2 cup)
Egg – 1
Vanilla sugar – 8 g (1 packet or 1 tsp)

Flour – 250 g (2 cups)

For the Peanut Filling:

Roasted grated peanuts – 2 cups

Sugar – 1/2 cup
Butter – 3 tbsp (about 45 g), melted
Eggs – 2

Vanilla sugar – 8 g (1 packet or 1 tsp)
Lemon zest – zest of 1 lemon
Flour – 1 tbsp

Baking powder – 5 g (1 tsp)

For the Chocolate Topping:

Chocolate – melted, for drizzling or coating

Step-by-Step Instructions:

Step 1: Prepare the Shortbread Base

Preheat your oven to 180°C (350°F) and grease a baking pan (8×8 inch or similar size) or line it with parchment paper for easy removal of the bars.
In a large mixing bowl, beat together 170 g of softened butter and 70 g of powdered sugar until light and fluffy. You can use an electric mixer or a whisk for this.

Add 1 egg and 8 g of vanilla sugar to the butter and sugar mixture, and beat until fully combined.
Gradually add 250 g of flour (about 2 cups) into the mixture, stirring until a dough forms. The dough should be soft but not sticky.
Press the dough evenly into the prepared baking pan, creating a smooth, even layer. Use your hands or the back of a spoon to press it down firmly.

Set the pan aside while you prepare the peanut filling.

Step 2: Make the Peanut Filling

In another bowl, combine 2 cups of roasted grated peanuts and 1/2 cup of sugar. Stir until the sugar is evenly distributed throughout the peanuts.

Add 3 tablespoons of melted butter, 2 eggs, and 8 g of vanilla sugar to the peanut mixture. Stir until everything is well incorporated.
Grate the zest of one lemon into the mixture and stir to distribute the zest evenly, adding a bright citrus note to the filling.
Finally, add 1 tablespoon of flour and 5 g (1 tsp) of baking powder, mixing until the filling is smooth and slightly thickened.

Step 3: Assemble and Bake

Pour the peanut filling over the shortbread base, spreading it evenly to cover the entire surface of the dough.
Once assembled, place the baking pan in the preheated oven and bake for 30 minutes at 180°C (350°F). The peanut layer should become slightly golden, and the shortbread base should be cooked through.

After baking, remove the pan from the oven and allow the bars to cool completely in the pan.

Step 4: Add the Chocolate Topping

Once the bars are cooled, melt the chocolate in a microwave-safe bowl or over a double boiler. You can use dark, milk, or semi-sweet chocolate depending on your preference.

Drizzle the melted chocolate over the top of the cooled peanut bars in a zigzag pattern, or pour a layer of melted chocolate over the entire surface if you prefer a richer topping.
Let the chocolate set by leaving the bars at room temperature or placing them in the refrigerator for quicker results.

Step 5: Slice and Serve

Once the chocolate has hardened, carefully slice the bars into squares or rectangles. Serve the bars at room temperature, and enjoy the combination of buttery shortbread, nutty peanut filling, and smooth chocolate.

Cooking Tips:

Peanut Texture: For a chunkier texture, you can coarsely chop the peanuts instead of grating them. This will add a bit of crunch to the bars.
Lemon Zest: The lemon zest in the filling adds a subtle brightness to the richness of the peanuts and chocolate. If you prefer a more pronounced lemon flavor, you can increase the amount of zest or add a teaspoon of lemon juice to the peanut mixture.

Chocolate Topping: You can adjust the amount of chocolate based on your preference. For a thicker chocolate layer, use more chocolate. Alternatively, you can drizzle a thinner amount of chocolate if you want to keep the topping light.
Parchment Paper: Lining the baking pan with parchment paper makes it easier to remove the bars after they’ve cooled. This also ensures the bars maintain a clean shape when slicing.

Storage:

Room Temperature: These bars can be stored in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to prevent the chocolate from melting.

Refrigeration: If you prefer, you can store the bars in the refrigerator for up to 5 days. The chilled texture of the shortbread and peanut filling is equally delicious.
Freezing: These bars freeze well. After cutting them into pieces, wrap each bar in plastic wrap or store them in a freezer-safe container. They can be frozen for up to 2 months. Thaw at room temperature or in the refrigerator before serving.

Nutritional Facts (Per Serving, Based on 12 Bars):

Calories: 280-320 kcal

Protein: 6-8 g
Fat: 18-22 g
Carbohydrates: 25-28 g

Sugar: 12-15 g
Fiber: 2-3 g
Sodium: 100-150 mg

These bars provide a rich source of fats and protein from the peanuts and butter, along with moderate amounts of carbohydrates. The balance of textures and flavors makes them a filling and satisfying treat, perfect for a special occasion or a snack.

Frequently Asked Questions (FAQs):

1. Can I use a different nut instead of peanuts? Yes, you can substitute the peanuts with almonds, walnuts, or hazelnuts for a different flavor. Just be sure to roast and grate them to maintain the texture.

2. Can I make this recipe gluten-free? Yes, you can use gluten-free all-purpose flour in both the shortbread base and the filling. Be sure to check that your baking powder is also gluten-free.

3. Can I use dark chocolate instead of milk chocolate for the topping? Absolutely! Dark chocolate works beautifully with the rich peanut flavor. You can also mix milk and dark chocolate for a balanced sweetness.

4. How do I keep the shortbread base from becoming soggy? Make sure the shortbread base is pressed firmly into the pan, and bake it until lightly golden. Cooling the base slightly before adding the peanut filling also helps maintain its structure.

5. Can I use store-bought peanut butter instead of roasted peanuts? While roasted peanuts add texture and a stronger nutty flavor, you can use peanut butter as a substitute for convenience. Choose a natural, unsweetened variety to maintain the balance of flavors.

Conclusion:

These Peanut and Chocolate Layered Shortbread Bars are an irresistible combination of rich flavors and textures. The buttery shortbread base provides a perfect foundation for the creamy peanut filling, while the smooth chocolate topping adds a touch of indulgence. Simple to make and perfect for both casual snacking and special occasions, these bars will quickly become a go-to recipe in your kitchen. Whether you’re a fan of peanuts or chocolate (or both!), this dessert offers a delightful treat that’s sure to satisfy any sweet tooth!