Another way of making a sandwich.
For the shortbread:
*14 oz. butter
*7 oz. sugar
*3 oz. powder sugar
*9 ½ oz. flour
*9 ½ oz. cake flour
Peanut Butter Filling:
*24 oz. creamy peanut butter
*9 oz. butter, room temperature
*18 oz. powder sugar
*3 teaspoon. vanilla
*2 tablespoon. hot water
*14 oz. bittersweet chocolate
*10 oz. heavy cream
No nutrition information available
Preheat oven to 325 degrees.
Line 2 13x9 inch metal baking pans with aluminum foil.
Melt the butter in a pot.
In a bowl, combine remaining ingredients.
Pour the butter over the dry ingredients and stir until a thick dough forms.
Weigh out 17 oz. dough for each pan and press into the pan.
Prick with fork, put in freezer for 15 min., then bake for 25 min.
Take out of oven, cool and put into freezer until well chilled.
Peanut butter filling:
Cream peanut butter and butter in standup mixer until smooth.
Add remaining ingredients, combine well.
Spread 25 oz. of the filling over each shortbread pan.
Put into freezer until hard.
Process the chocolate in a Cuisinart until fine.
Heat the cream to boiling point and with the machine running, pour into cuisinart. Process until smooth.
Divide the ganache between the 2 pans and spread over the peanut butter with offset spatula.
Freeze again until chocolate is hard.
Cut into 28 bars.