Peanut butter chocolate shortbread bars
toppings from smittenkitchen.com
1 c rice flour mix
1/2 t xanthan gum
1/4 c sugar
2 T powdered sugar
1/4 t salt
1 stick cold butter, cubed
Preheat oven to 350. Line an 8x8 baking pan with a piece parchment paper, so that it overhangs a bit over the edges. Pulse flour, xanthan gum, salt and sugars together in food processor, then add in butter and pulse for about a minute until crumbly. Add egg, and pulse about a minute until the dough comes together in the processor.
Press the dough into the pan, and bake for about 20 minutes until edges are lightly browned. Cool.
Peanut butter layer
1 1/4 c crunchy peanut butter
1/2 c chocolate chips
Melt the chocolate chips and peanut butter together in a bowl (I microwaved, but feel free to do it over simmering water) and pour over slightly cooled crust. Spread evenly, and let cool (I stuck it in the fridge for an hour or so)
1/3 c chocolate chips
4 T butter
Melt the chocolate and butter together, stir until smooth, and pour over the top of the chilled peanut butter layer. Let cool completely, and cut into small bars. Keep in the fridge.