准备

Make the peanut shortbread:

• 将直接的13×9英寸金属烤盘与箔纸衬上，让末端产生一个悬垂的边缘，以便于拆除。
• In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour and peanuts to make a stiff dough. Press the mixture evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until the dough is firm.
• 同时，将一个架子放在烤箱中心附近，然后将烤箱加热到325°F。
• Bake the dough for 20 minutes, then decrease the oven temperature to 300°F and bake until the crust is golden-brown all over and completely set, 20 to 25 more minutes. Let the crust cool completely before topping.

使花生酱填充：

• Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Add about half of the confectioners’ sugar to the mixer along with the vanilla extract and 1 Tbs. hot water. Beat on low speed until combined, then on medium speed until smooth and fluffy, about 1 more minute. Beat in the remaining sugar and mix, about 1 more minute, until the mixture is smooth and thick, like frosting. If the filling seems too stiff, add another 1 Tbs. hot water and beat for another minute.
• 用刀子或金属偏移刮刀将馅料铺在完全冷却的外壳上。馅料可能不会平稳，均匀地散布，但不用担心。Ganache将覆盖它。

Macke the ganache:

• 将巧克力放入一个防火碗中。在一个小锅中，将浓奶油煮沸。从火上取出，倒在巧克力上。静置3分钟。用橡胶刮刀轻轻搅拌直至混合并光滑。
• 将Ganache铺在花生刺穿的花生中，并用金属偏移铲均均匀地涂层。让杆坐至少3个小时，以便在切割之前设置Ganache（或冷藏1小时）。
• 用箔侧的侧面小心地将杆从锅中抬起，然后将其转移到切菜板上。通过在它们之间滑动铲子，将箔与钢丝分开。将杆切成1-1/2英寸的正方形。

提前提示

酒吧将保持室温1周。