The versatile dough makes the perfect shortbread cookie or base for cookie bars. It is a staple. The dough can be stored in the refrigerator for up to 2 days or frozen for up to 1 month.
Combine powdered sugar, peanut butter, butter, vanilla and salt in large mixing bowl and beat well with wooden spoon (or knead by hand) until smooth and pliable but not sticky. Roll into 1-inch balls ...
Equipment and preparation: for this recipe you will need an ice cream ... Add the chopped chocolate bars and stir until melted. Set aside to cool, then chill in the fridge. Transfer the chilled ...