Chocolate Peanut Butter Shortbread Bars

Note this is best if it has 3 hours of chill time once assembled.

Lightly grease an 8×8 inch baking pan and line with parchment paper.

For the shortbread base: In a mixing bowl, cream butter with sugar. Add mashed hard-cooked egg yolks and vanilla. Gently stir in flour mixed with salt. Press dough across the bottom of the prepared pan. Chill until dough is firm.

Preheat oven to 350 F. Bake the base for 30 minutes until firm and lightly browned on the edges. Remove from oven and let it cool.

While shortbread cools, make the peanut butter layer:

In a clean bowl mix peanut butter with melted butter and confectioners’ sugar. Spread evenly over the cooled shortbread. Chill for 20-30 minutes.

Meanwhile, melt chocolate chips in the top of a double boiler (with simmering water in the bottom). Allow to cool slightly. Pour melted chocolate over the peanut butter layer and spread evenly.

Chill until completely firm, around 3 hours. Allow it to sit at room temperature for a few minutes before cutting into bars.