Categories: Cakes, Desserts 
      Yield: 16 servings 
  
  1 1/2 c  Margarine or butter 
  1 1/2 c  Sifted powdered sugar 
  1 1/2 ts Vanilla 
      2 c  All-purpose flour 
    2/3 c  Unsweetened cocoa powder 
      2 tb Cornstarch 
    1/4 ts Salt 
      1 c  Unsalted peanuts, chopped 
      1 c  Creamy peanut butter 
      1 c  Sifted powdered sugar 
    1/2 c  Semisweet chocolate pieces 
     16    Milk chocolate kisses 
     16    Unsalted peanuts, whole 
  
  In a large mixer bowl beat margarine or butter till softened; beat in 1 1/2 
  cups powdered sugar and vanilla.  Add flour, cocoa powder, cornstarch, and 
  salt; beat till 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 removeable 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 325 
  degree oven about 50 minutes or till surface looks slightle 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.