---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cakes, Chocolate
       Yield: 16 servings
    1.50 c  Margarine or butter              1.50 c  Sifted powdered sugar
    1.50 ts Vanilla                          2.00 c  All-purpose flour
    0.67 c  Unsweetened cocoa powder         2.00 tb Cornstarch
    0.25 ts Salt                             1.00 c  Unsalted peanuts, chopped
    1.00 c  Creamy peanut butter             1.00 c  Sifted powdered sugar
    0.50 c  Semisweet chocolate pieces      16.00    Milk chocolate kisses
   16.00    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.