Creamy peanut butter and Nutella are spread on a shortbread crust, then chilled for a delicious, homemade peanut butter cup treat.
This did not last very long in my home. Thanks goodness it’s so easy to make.
Shortbread crusts are one of my very favorite things to bake. Simple, simple ingredients, always turn out perfectly, and taste both rich and buttery, and light and flaky.
Don’t mind the thirty commas up there. Let’s just enjoy this picture.
Mmmm sea salt and cinnamon.
After I pulled the crust out of the oven, I added a dollop of peanut butter (our household is a Jif home), gave it a minute or two to melt, and spread it around. Then I did the same with the Nutella, using a toothpick to marble it.
I cut up a couple pieces, shared them with my daughter, and popped the rest in the fridge.
That’s when the magic happened.
Once chilled, the peanut butter and chocolate harden a bit and taste just like a peanut butter cup. The crust becomes more crunchy, and it’s just soooo much better. So learn from me… put the whole thing straight into the fridge.
- 1 stick unsalted butter, room temperature
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/4 cups flour
- 1/3 cup creamy peanut butter
- 1/4 cup Nutella spread
- cinnamon, for sprinkling over the top