Little Debbie Who? Peanut Butter Bars Recipe

How to make it

---

• Combine peanut butter, butter and honey in electric or stand mixer and beat until smooth.
• Add powdered sugar and mix until dough forms.
• Refrigerate about 30 minutes.
• Pinch off about T sized bits of peanut butter dough and "roll" between your palms to form a rope of dough about as big around as your little finger and about 2 inches long. See Photo
• Arrange on metal baking sheet.
• If dough become too soft, place it back in the fridge or the freezer for a short time.
• If your hands becomes sticky while rolling the ropes, dust them with a bit of powdered sugar, but don't wet them :)
• Place tray in freezer while preparing shortbread dough.
• Beat butter and sugar until creamy
• Add corn syrup and vanilla and mix to combine.
• Cut in flour and cornstarch to create a moldable dough
• Form into ball and refrigerate about 20 minutes. See Photo
• When both the shortbread dough and the peanut butter dough ropes have chilled, pinch of about 2-3T sized bits of shortbread dough and pat between palms to create a "sheet" of dough that a rope will fit into. See Photo
• Fold edges up and over to complete cover peanut butter rope.
• Return to the same cool baking sheet.
• Repeat to cover all peanut butter ropes. Try to make sure all edges are sealed and press together any breaks or cracks.
• Bake at 325 for about 18 minutes until shortbread is just barely lightly browning. See Photo
• Let cool completely. Shortbread should cool to a crispy shell.
• Melt Chocolate coating per package directions and dip each cookie into chocolate to cover top and sides. See Photo
• Place uncovered side down on cooling rack.
• Repeat with all cookies and let cool completely before serving.