This is a Kraft recipe that I made last year and fell in love with. I can foresee this recipe becoming part of my own Christmas traditions. It's a cross between a big cookie and shortbread with peanuts and white chocolate mixed into the batter. The chocolate drizzled over the top makes it beautiful and festive and even more yummy!
INGREDIENTS
3/4 cup butter
1 1/2 cups firmly packed light brown sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 pkg (6 squares) white chocolate, divided
1 cup salted peanuts, coarsely chopped
1 square semi-sweet chocolate
DIRECTIONS
Preheat oven to 350 degrees. Line a 13 x 9 baking pan with foil or parchment paper, with ends extending over sides of pan. Spray foil/paper with cooking spray; set aside.
3/4 cup butter
1 1/2 cups firmly packed light brown sugar
2 eggs
1 1/2 cups flour
1 tsp baking powder
1 pkg (6 squares) white chocolate, divided
1 cup salted peanuts, coarsely chopped
1 square semi-sweet chocolate
DIRECTIONS
Preheat oven to 350 degrees. Line a 13 x 9 baking pan with foil or parchment paper, with ends extending over sides of pan. Spray foil/paper with cooking spray; set aside.
Beat butter and brown sugar until light and fluffy. Blend in eggs, flour and baking powder. Chop 5 squares of the white chocolate; stir into batter with peanuts. Spread into prepared pan.
Bake 20 to 25 mins or until toothpick inserted in centre comes out clean. Cool in pan. (Be careful not to overcook... two years in a row I have cooked it just a bit too much and it makes the edges crispy).
Melt remaining square of white chocolate and drizzle over baked rectangle. Melt semi-sweet chocolate and drizzle over baked rectangle. Lift from pan, using foil handles. Cut into triangles.
Stays moist and chewy for up to two weeks in a tightly sealed container or for up to a month tightly wrapped in the freezer.
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