PEANUT BUTTER SHORTBREAD
1 TB (sugar or sugar-free) caramel ice cream topping or syrup**
1/2 cup (1 stick) butter, softened....................................................1/3 cup creamy peanut butter
1/3 cup SPLENDA, granulated (NOT baking blend) ~OR~ 1/3 cup granulated sugar
1/2 tsp vanilla ………………………………...............................1/2 tsp. baking soda
1-3/4cups all-purpose flour …….........................……………. 1/4 tsp salt
***
Preheat oven to 325. Spray an 8" or 9" square pan with non-stick baking spray.
Beat butter and peanut butter with sugar/SPLENDA, until fluffy. Mix in caramel syrup, baking soda and vanilla. Beat in flour and salt until the batter all comes together smoothly.
Spread batter in pan. (TIP: Lightly moisten your fingers to easily spread & smooth). Prick with a fork.
Bake until firm to touch and is just beginning to turn golden around the edges, about 15-20 minutes. Put pan on a rack, and spread with glaze while warm. Let them cool completely before cutting into squares. Makes about 3 dozen.
OPTIONAL GLAZE: Whisk together in small bowl: about 1-2 tsp creamy peanut butter and 1/2 cup powdered sugar (or 1/3 cup regular white Splenda, filling the measuring cup with cornstarch to equal 1/2 cup), until glaze consistency. Whisk in caramel liquid coffee creamer (can be sugar-free), 1 tsp. at a time, until it's a smooth drizzle consistency.
** If you can’t find sugar-free caramel topping (sometimes near the ice cream), you could substitute sugar-free maple syrup.