---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Peanut Butter Chocolate Shortbread
 Categories: Cookies, Desserts
      Yield: 16 Servings
 
  1 1/2 c  Butter
  1 1/2 c  Powdered sugar; sifted
  1 1/2 ts Vanilla
      2 c  All-purpose flour
    2/3 c  Unsweetened cocoa powder
      2 tb Corn starch
    1/4 ts Salt
      1 c  Unsalted peanuts; chopped
      1 c  Creamy peanut butter
      1 c  Powdered sugar; sifted
    1/2 c  Semisweet chocolate pieces
     16    Milk chocolate kisses
     16    Unsalted peanuts; whole
 
  In a large mixer bowl beat butter until softened; beat in
  1-1/2 cups powdered sugar and vanilla. Add flour, cocoa powder,
  corn starch, and salt; beat until smooth. Stir in chopped peanuts.
  Reserve 1-1/3 cups of cocoa mixture. Spread remaining cocoa mixture
  in the bottom and up the sides of an ungreased 10" tart pan with a
  removeable bottom, or in the bottom and 1" up the sides of a 10"
  springform pan.

  In a bowl stir together peanut butter and 1 cup powdered sugar;
  stir in chocolate pieces. Carefully spread peanut butter mixture
  over crust. Spoon the remaining cocoa mixture over peanut butter
  mixture; carefully spread to cover. Using tines of a fork, score
  shortbread into 16 wedges. Bake in 325°F oven about 50 minutes or
  until surface looks slightly dry. Cool slightly. While warm, place
  a chocolate kiss on each wedge. When kiss softens (about
  10 minutes), top with a peanut. Score wedges again. Cool
  completely. Remove sides of pan; cut into wedges.
 
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