Peanut-Toffee Shortbread 1 cup butter, softened 2/3 cup firmly packed light brown sugar 1/3 cup cornstarch 2 cups flour ¼ tsp salt 2 tsp vanilla 2 cups coarsely chopped honey-roasted peanuts, divided 1 (12-oz.) package semi-sweet chocolate chips Beat butter at medium speed with an electric mixer until creamy. Combine brown sugar and cornstarch; gradually add to butter, beating well. Gradually add flour and salt to butter mixture, beating at low speed just until blended. Add vanilla and 1 cup peanuts, beating at low speed just until blended. Turn dough out onto a lightly greased baking sheet; pat or roll dough into an 11- x 14-inch rectangle, leaving at least a 1-inch border on all sides of baking sheets. (A 10- x 15-inch jelly roll pan lined with parchment paper works well) Bake at 350° for 20 minutes or until golden brown. Remove baking sheet to a wire rack; sprinkle shortbread evenly with chocolate chips. Let stand 5 minutes, gently spread melted chocolate chips over shortbread. Sprinkle with remaining 1 cup peanuts, cool completely. Cut or break shortbread into 2- to 3-inch irregular shaped pieces. (If using a jelly roll pan lined with parchment paper, carefully lift the entire cookie along with the parchment paper out of the pan. Use a pizza cutter to cut into pieces.) |