Peanut Butter Chocolate Shortbread

Ingredients:
1 1/2 cup unsalted butter
1 1/2 cups sifted powdered sugar
1 1/2 tsp. vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
2 tbsp. cornstarch
1/4 tsp. salt
1 cup finely chopped unsalted peanuts
1 cup creamy peanut butter
1 cup sifted powdered sugar
1/4 cup semisweet chocolate pieces
16 milk chocolate kisses16 whole unsalted peanuts
Method
For crust, beat butter in a large mixing bowl for 30 seconds. Add the 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat until smooth. Stir in chopped peanuts. Reserve 1 1/3 cups of the cocoa misture. Press remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removable bottom or in the bottom and 1-inch up the sides of a 10-inch springform pan. Stir together peanut butter and the 1 cup powdered sugar; stir in chocolate pieces. Pat mixture into a 9-inch circle on a piece of waxed paper. Invert onto crust. Carefully remove waxed paper. Spoon remaining cocoa mixture over peanut butter mixture, carefully pressing to cover. Using the tines of a fork, score shortbread into 16 wedges. Bake in a 325 degree oven for 50 minutes or until surface looks slightly dry. Cool slightly. While warm, place a chocolate kiss on each wedge. When kiss softens (about 10 minutes), top with a peanut. Score wedges again. Cool completely. Remove sides of pan; cut into wedges.