Buckeye Bars with Shortbread Crust

• Condiments

  • 1 3/4 cups Peanut butter, creamy

• Baking & Spices

  • 2 bags Chocolate chips
  • 2 1/2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter
  • 1 1/4 cup Butter
  • 1 tbsp Heavy cream

• Other

  • 1 cup Gluten free 1 to 1 baking flour

Found on lydioutloud.com

Description

Ingredients

• 1 cup Gluten Free 1-to-1 Baking Flour
• 1 stick butter, cubed at room temperature
• ¼ cup sugar
• ¼ teaspoon salt
• 1¾ cups creamy peanut butter
• ½ cup butter
• 1 tablespoon heavy cream
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar
• 2 bags chocolate chips
• 3/4 cup butter

Directions

• Preheat oven to 350 degrees. Cut 1 stick butter into cubes, add to food processor and bring to room temperature. Line 8 x 8 baking pan with parchment paper, leaving extra length on ends to ease in removal of Buckeye Shortbread Bars from pan. Blend butter until creamy consistency. Add sugar and salt and blend well. Once combined, add flour and blend well. Press shortbread mixture firmly into parchment lined baking pan and bake for 20 minutes. Allow to cool for at least 20 - 30 minutes
• Combine peanut butter, butter, heavy cream and vanilla extract in food processor. Once combined gradually mix in powdered sugar. Spread peanut butter mixture over shortbread.
• Add chocolate chips and butter into a microwave safe bowl and microwave in 15 second increments until fully melted, stirring well between each increment. Spread over peanut butter layer. Allow to set for at least 30 minutes before cutting.