You probably know by now that I’m a peanut butter and chocoholic. Not so surprisingly, my favorite candy happens to be Reese’s Peanut Butter Cups. Forget the five-second rule with these babies; short of someone stepping on it, I’d be inclined to eat one that’s been on the floor for days.
So lately all the great blogging ladies I follow have been whipping up yummy Reese’s desserts. Like Hayley @ The Domestic Rebel’s Reese’s Stuffed Chocolate Chip Pudding Cookies. Uh, YUM. Or how about Jocelyn @ Inside BruCrew Life’s adorable Reese’s Turkeys? All these desserts had been causing extreme cravings on my part. So I came home from work one night last week and went on a rampage in my kitchen, looking for anything and everything PB&C related. Luckily, I always have two things on hand no matter what: Reese’s baking chips and peanut butter cups.
I knew I didn’t want to just chow down on the peanut butter cups or baking chips themselves, so I needed to incorporate them into a dessert somehow. But not just any dessert, no, this dessert had to be packed with chocolate, peanut butter and more chocolate and peanut butter. Are you getting the drift? I hope so. That’s where the shortbread came into play. I didn’t want to use a regular shortbread so using inspiration from my Chocolate Shortbread Blondies with Macaroon Topping, I decided to go with chocolate shortbread. It worked brilliantly! Try these for yourself. You won’t be disappointed.