Peanut Butter Shortbread Toffee Bites
One can never have too much peanut butter in my opinion. I mean, I may have watched a movie or two with a glass of milk and a jar full of peanut butter with a spoon like it’s my best friend. Don’t judge me. It’s no wonder the smooth, melt-in-your-mouth, close-your-eyes peanutty goodness hitting your palette satisfies every holiday craving with these Peanut Butter Shortbread Toffee Bites.
When I think of holiday baking and cookies exchanges, peanut butter and peanuts are on my grocery list. Between peanut brittle, poppycock, Confetti Cake and the various other peanut based recipes I make during the holiday season, these Peanut Butter Shortbread Toffee Bites are my newest favourite bite sized treat. The problem becomes when you try to stop at one.
Peanut Butter Shortbread Flavour
Traditionally, my family of generations have passed down our must-have Whipped Shortbread to devour every Christmas but this year I wanted something a little different and am I ever glad I did. This peanut butter shortbread base is to die for; it melts in your mouth with a flavour experience you have to experience to believe. I may have closed my eyes to savour the taste without interruption because it is ermagosh GOOD.
Add in a salty sweet layer of pretzel toffee and salted chocolate for the ultimate bite of peanut butter AMAZING. Just saying.
Shortbread IS Healthy
These are so crazy good and I have a feeling you’ll be having two or more but it’s okay because peanuts are actually higher in protein than any other nut with vitamins, minerals and healthier monounsaturated fats. As you can see, it’s really the better choice for a holiday treat. Ignore the rest and just focus on the health facts of peanuts and peanut butter because really, we’re allowed to indulge at this time of year.
We Love Peanuts
Canadians love peanuts (and peanut butter…drool). Fact. Unfortunately for us Canadians and our extreme climates, our ability to grow peanut crops is limited and not able to supply the demands of the peanut lover masses. So, we rely on our USA neighbours quality peanut supply. Thanks neighbour and thanks to the Peanut Bureau of Canada for retaining the high standard of peanut import.
The hard lesson here is…well, there isn’t one other than to look at this deliciousness in a bite and just go with it, eat more peanut butter and peanuts because they are your friend with the bonus of their healthy bits.
Like this recipe? Let me know in the comments below, check out my other recipes and I’d also love if you’d pin it for later on Pinterest or follow along for other great recipes on Facebook, Twitter and Instagram.
Holiday Entertaining Guide
Through to the new year I will be sharing several delicious dessert and meal (or appetizer) recipes to help you entertain guests and family through the holidays in my Holiday Entertaining Guide. This recipe is part of the Holiday guide; make sure you check back for other new delicious recipes.
- Shortbread Layer...
- 1 cup flour
- ¼ cup butter
- ¼ cup smooth peanut butter
- ¼ cup granular white sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- Toffee Filling...
- 1 bag of toffee candies (you can use caramel candies)
- ½ cup condensed milk
- ¼ cup butter
- Chocolate Topping...
- 1 cup semi-sweet chocolate chips
- 6 tbsp heavy cream
- Coarse salt for garnish
- Preheat oven to 350 degrees and set aside 2 silicone mini muffin trays on a baking pan.
- Shortbread Layer...In a mixer, cream butter, peanut butter, vanilla and sugars until smooth and creamy. Add in flour and blend until crumbly. Add milk and mix; you should see the crumbly mixture stick together a bit but not ball like dough.
- Press 1 tbsp of dough (crumbly and loose, not pressed into tbsp) into each of the 24 mini muffins and press down to the bottom. Place into the oven for 10 minutes. Remove to cool before toffee layer.
- Toffee Layer...In a small saucepan, heat all toffee ingredients on medium-low heat, stirring as it melts; avoid burning. Cook until melted, smooth, creamy and pourable. Remove from heat.
- Place 1 square/small pretzel (or coarsely crushed pretzels) into each muffin spot on top of the cooked shortbread. Using a tbsp, scoop toffee pouring into each muffin slot filling to ¼ from the top. Place in the freezer for 10 minutes to set.
- Chocolate Topping - in a small saucepan, heat chocolate and heavy cream on low to medium heat, stirring constantly to avoid burning, until chocolate becomes smooth and pourable. Remove from heat.
- Remove muffin trays from freezer and using a small spoon, quickly pour heated chocolate over the toffee of each shortbread bite to fill to the top of the each opening. Use the spoon to guide the chocolate evenly to fill the tops of each shortbread bite as you go. Tap pan (with muffin trays) on the counter to smooth the chocolate a bit before sprinkling a few granules of coarse salt over the top of each bite.
- Place in the freezer for about 20 minutes or until frozen before removing each from the silicone muffin trays. Place in sealed container in the freezer until serving.
Other Peanut Butter/Peanut Recipes
Disclosure: This is a sponsored post, brought to you by the Peanut Bureau of Canada. All opinions are 100% my own and that of This Lil Piglet. Recipe creation is copyrighted by Stacey Martin of This Lil Piglet.