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Peanut Toffee Shortbread

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“I got this recipe out of a Southern Living magazine in the break room at work. I haven't made this but it sounds really tasty!”
24-36 pieces

Ingredients Nutrition

  • 1 cup butter, softened
  • 23 cup brown sugar, firmly packed
  • 13 cup cornstarch
  • 2 cups flour
  • 14 teaspoon salt
  • 2 teaspoons vanilla
  • 2 cups honey roasted peanuts, coarsely chopped and divided
  • 2 cups semi-sweet chocolate chips


  1. Beat butter at medium speed until creamy.
  2. Combine brown sugar and cornstarch and add gradually to butter, beating well.
  3. Gradually add flour and salt to butter mixture.
  4. Beat at low speed until just blended.
  5. Add vanilla and 1 cup peanuts.
  6. Beat at low speed until just blended.
  7. Turn dough out onto lightly greased baking sheet.
  8. Roll or pat dough into a 11x14 inch rectangle leaving at least 1 inch border on each side of the baking sheet.
  9. Bake at 350 for 20 minutes or until golden brown.
  10. Remove baking sheet to a wire rack.
  11. Sprinkle shortbread evenly with chocolate chips.
  12. Let stand 5 minutes.
  13. Gently spread melted chips over shortbread.
  14. Sprinkle with remaining 1 cup of peanuts.
  15. Cool completely.
  16. Cut or break shortbread into 2 or 3 inch peices.

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