Peanut-Butter-Chocolate Shortbread

In a large mixer bowl beat margarine or butter until softened; beat in 1 1/2 cups powdered sugar and vanilla. Add flour, cocoa powder, cornstarch, and salt; beat until smooth. Stir in chopped peanuts.

Reserve 1 1/3 cups of cocoa mixture. Spread remaining cocoa mixture in the bottom and up the sides of an ungreased 10-inch tart pan with a removable bottom, or in the bottom and 1-inch up the sides of a 10-inch Springform pan.

In a bowl stir together peanut butter and 1 cup powdered sugar; stir in chocolate pieces.

Carefully spread peanut butter mixture over crust. Spoon the remaining cocoa mixture over peanut butter mixture; carefully spread to cover. Using tines of a fork, score shortbread into 16 wedges.

Bake in 325F oven about 50 minutes or until surface looks slightly dry.

Cool slightly.

While warm, place a chocolate kiss on each wedge. When kiss softens (about 10 minutes), top with a peanut. Score wedges again. Cool completely.

Remove sides of pan; cut into wedges.