Cooking with Paula Deen Special Issues – September 2019

109 PAULA DEEN’S FALL BAKING

Peanut Butter

Shortbread Bars

Makes about 36

1 cup unsalted butter, softened

½ cup creamy peanut butter

½ cup fi rmly packed light brown

sugar

1 teaspoon vanilla extract

2½ cups all-purpose fl our

½ cup chopped honey-roasted

peanuts

1. Preheat oven to 350°. Spray a 15x10-
   inch rimmed baking sheet with cooking
   spray.


2. In a large bowl, beat butter and peanut
   butter with a mixer at medium speed
   until creamy. Add brown sugar, beating
   until creamy. Beat in vanilla. Gradually
   add fl our, beating until smooth. Beat in
   peanuts. Press mixture into prepared pan.


3. Bake until center is set, about
   15 minutes. Let cool completely in pan
   on a wire rack. Cut into bars. Store in
   airtight containers for up to 1 week.

Do not use natural

peanut butter for this recipe.

Kitchen Tip