Peanut Butter Chocolate Shortbread Fingers
A delightful treat combining rich, creamy peanut butter and luscious milk chocolate with a buttery shortbread base, perfect for snacks or desserts.
Ingredients
For the Shortbread Base
- 180 g 180g (6oz) unsalted butter, softened Use unsalted butter for better control of seasoning.
- 90 g 90g (scant ½ cup) granulated sugar Granulated sugar helps to achieve a nice sweet balance.
- 250 g 250g (scant 2 cups) plain (all-purpose) flour All-purpose flour works best for the shortbread texture.
For the Topping
- 200 g 200g (7oz) milk chocolate, broken into pieces Choose a good quality milk chocolate for best results.
- 150 g 150g (heaping ½ cup) creamy peanut butter Creamy peanut butter is recommended for smooth piping.
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan)/350°F/Gas mark 4. Line a 20cm (8in) square baking tin with nonstick baking paper.
- In a large bowl, combine the butter, sugar, and flour. Mix with your fingertips until fully combined and crumbly.
- Press the mixture evenly into the prepared tin and level the top.
Baking
- Bake for 20–25 minutes until light golden brown. Cool completely in the tin (about 1 hour).
Topping
- Set a cooling rack over a sheet of baking paper. Melt the milk chocolate gradually, being careful not to burn it.
- Cut the cooled shortbread into 1.5 x 10cm (½ x 4in) fingers to make 26.
- Put the peanut butter into a disposable piping bag, snip a 1cm (scant ½in) opening, and pipe over the top of each finger. Smooth the edges.
- Dip the bottom of each finger into the melted chocolate, allowing excess to drip off, then place on the rack.
- Pour remaining chocolate over the tops for coverage, letting excess drip off.
- Leave to stand for 1 hour until set.
Notes
Store in an airtight container for up to 1 week. For best results, refrigerate them but allow them to come to room temperature before serving.