---------- Recipe via Meal-Master (tm) v8.02
  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.