Peanut Butter Chocolate Shortbread Bars with Ganache
These indulgent layered bars feature a buttery shortbread base studded with chopped peanuts, topped with creamy peanut butter filling and finished with rich chocolate ganache. The combination of textures - from the crisp shortbread to the smooth peanut butter layer and silky ganache - creates a sophisticated treat perfect for special occasions or when you want to impress guests. The bars are sturdy enough to travel well and elegant enough for dinner parties.
Ingredients
- 7 ounces butter, melted and cooled
- ½ cup granulated sugar
- ½ teaspoon salt
- 9 ½ ounces unbleached all purpose flour
- ½ cup unsalted peanuts, finely chopped
- 1 cup peanut butter
- 3 ounces butter, room temperature
- 6 ounces confectioner's sugar
- 1 teaspoon vanilla
- ½ cup plus 2 tablespoons heavy cream
- 5 ounces bittersweet chocolate, chopped
- 1 tablespoon hot water
Instructions
- 1
Line a 9 inch by 13 inch straight-sided metal pan with aluminum foil
- 2
Stir the butter, sugar, and salt together
- 3
Stir in the flour and chopped peanuts and press the dough into the pan with your hands into an even layer
- 4
Refrigerate the dough for at least 30 minutes while preheating the oven to 325 degrees F
- 5
Bake the shortbread for 20 minutes, then decrease the oven temperature to 300 degrees F and bake for 20 minutes more
- 6
Cool completely
- 7
Beat the peanut butter and butter in the bowl of a stand mixer for one minute
- 8
Add half of the confectioner's sugar and the vanilla, plus one tablespoon of hot water
- 9
Beat on low until combined, then increase the speed to medium and beat until fluffy, about one minute
- 10
Add the rest of the sugar and mix for another minute, until smooth
- 11
Spread the mixture over the shortbread with an offset spatula
- 12
Boil the heavy cream and pour it over the chopped chocolate
- 13
Let the mixture sit for 3 minutes
- 14
Stir the mixture until smooth
- 15
Pour the mixture over the peanut butter filling and spread with an offset spatula
- 16
Let the ganache cool for at least 3 hours
- 17
Gently lift the whole thing out of the pan and place it on a cutting board
- 18
Cut into 1 1/2 inch squares with a large chef's knife
Tips
Use the foil overhang to easily lift the bars out of the pan for clean cutting
Make sure the shortbread is completely cool before adding the peanut butter layer to prevent melting
Wipe your knife clean between cuts to get neat, professional-looking squares
Good to Know
room temperature in airtight container for up to 5 days
can be made 2 days ahead, ganache firms up nicely overnight
at room temperature for best texture and flavor
Common Mistakes
avoid cutting before ganache fully sets to prevent messy bars
don't skip cooling the melted butter or it will melt the other ingredients
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
FAQ
Can I use natural peanut butter instead of regular?
Yes, but make sure it's well-stirred and at room temperature. Natural peanut butter may make the filling slightly less stable.
How long do these bars keep?
Store covered at room temperature for up to 5 days, or refrigerate for up to 1 week. Bring to room temperature before serving.
Can I freeze these bars?
Yes, wrap individually and freeze for up to 3 months. Thaw overnight in refrigerator then bring to room temperature before serving.