Chocolate-Dipped Peanut Walnut Shortbread Bars

Steps

1. Preheat the oven to 325°F (165°C) and line an 8-inch square pan with parchment, leaving an overhang.
2. Spread the walnuts on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant; let cool.
3. Divide the chopped dry-roasted peanuts: set aside one quarter for the topping and keep the remaining three quarters for the dough.
4. In a large bowl, beat the butter, peanut butter, powdered sugar and brown sugar until creamy, about 2 minutes, then beat in the vanilla.
5. In a separate bowl, whisk the flour, cornstarch and salt, then mix this into the butter mixture on low just until a crumbly dough forms.
6. Stir in the toasted walnuts and the three quarters of the chopped dry-roasted peanuts kept for the dough.
7. Press the dough evenly into the pan, prick it all over with a fork, and chill for 15 minutes.
8. Bake for 35 to 40 minutes, until the edges are golden and the center is pale golden.
9. While warm, score into 12 bars with a sharp knife, then cool completely in the pan on a rack, about 30 minutes, before lifting out and cutting through.
10. Melt the chocolate chips in a small bowl in the microwave in 20-second bursts, stirring between each, until smooth.
11. Dip one end of each bar into the melted chocolate, set on parchment, and sprinkle the chocolate with the reserved quarter of the chopped dry-roasted peanuts.
12. Let the chocolate set at room temperature for about 20 minutes before serving.