Peanut Butter Shortbread Bars

*Taken from https://sugarspunrun.com/peanut-butter-shortbread-bars/



Shortbread Crust

1 c unsalted butter softened 226 g
1/3 c sugar 70 g
1/3 c light brown sugar tightly packed 70 g
1 large egg yolk
3/4 t vanilla
1/2 t salt
2-1/4 c all purpose flour 260 g

Peanut Butter layer

2 c creamy peanut butter 476 g
1/2 c butter cut into about 8 pieces 113 g
1 t vanilla
2-1/4 c powdered sugar 260 g
1 T milk 15 ml

Chocolate Ganache

2 c semisweet chocolate chips or good chocolate 340 g
1/2 c heavy cream 120 ml
1/2 t vanilla
sea salt for sprinkling

Shortbread

1.  Preheat oven to 350 and line a 13x9 baking pan with parchment paper.
2.  Using mixer, beat butter and sugars until well creamed, about 30 seconds.
3. Add egg yolk and vanilla and stir well, pausing to scrape down the sides and mixing until ingredients are well-combined.
4. Add flour gradually (about 1/2 c at a time), pausing to scrape down sides of bowl. Halfway through the addition of the flour, sprinkle in the salt with the beater still running.
5. Don't over-beat the dough, you want it to be sightly crumbly to make it easier to press into the pan.
6. Drop dough over prepared pan and gently, evenly, press dough into the bottom of the pan. To make it easier, you can use a piece of wax paper over the dough and use your palm to smooth the surface (and then discard wax paper).
7. Bake at 350 for 20-25 minutes (watch it -- I had less baking time!) -- edges should be lightly golden brown.
8. Allow to cool completely before adding peanut butter layer.

Peanut Butter Layer

1. Combine peanut butter and butter in large heat proof bowl and microwave at 15-second increments (stirring between each) until butter is completely melted.
2. Stir in vanilla.
3. Gradually stir in powdered sugar.
4. Add milk and stir well. Mixture should be firm enough that you can mold pieces into a ball, but not too stiff that you won't be able to spread it over the brownies (feel free to add additional milk, 1 teaspoon at a time, if mixture is too stiff, or more powdered sugar, 1 Tablespoon at a time if mixture is too soft).
5. Drop peanut butter mixture by heaping spoonfuls over the cooled brownies and use a knife to gently spread until the shortbread layer is evenly covered with a thick layer.

Chocolate Layer

1. Combine chocolate chips and heavy cream in a small saucepan over medium heat.
2. Stir frequently until chocolate is melted and mixture is smooth.
3. Remove from heat and stir in vanilla extract. Allow chocolate to cool for about 15 minutes, and then evenly spread over prepared caramel layer. Wait several minutes and then sprinkle with sea salt.
4. Allow chocolate to harden (I recommend placing in refrigerator for about 30 minutes -- my family prefers these treats refrigerated anyway) before cutting and serving.