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Stand mixer for bread dough, pastry, meringues, butter churning
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Electric butter churn — artisan butter from cream in minutes
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Stand mixer for bread dough, pastry, meringues, butter churning
Premium bread machine — dual kneading blades, rectangular loaf
Temperature-controlled tempering for chocolate work
Domed stoneware baker traps steam for artisan crust at home
Electric butter churn — artisan butter from cream in minutes
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Heat oven to 375F. Lightly grease 15x10x1-inch baking pan; set aside. Combine butter, peanut butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed just until mixture forms a dough. Stir in 2/3 cup mini chocolate chips. Spread dough evenly into prepared pan. Bake 12-15 minutes or until set and lightly browned. Immediately cut shortbread crosswise into 6 equal pieces; then cut 10 rows lengthwise. Cool completely. Remove from pan. Place all coating ingredients in bowl. Microwave 30-60 seconds or until almost melted. Stir until smooth. Dip 1 end of each cookie into chocolate coating; place onto cooling rack over waxed paper. Let stand 1 hour or until chocolate coating is set.