Sarah's Pb&j Chocolate Bars

Total Time: 1 hr 15 mins Preparation Time: 1 hr Cook Time: 15 mins

Ingredients

• Servings: 36
• 1/2 cup unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 sleeve saltine, finely crushed (40 crackers, regular or whole wheat)
• 3/4 cup finely chopped roasted peanuts
• 1/4 cup grape jelly
• 7 tablespoons unsalted butter, softened
• 1 teaspoon unsalted butter, softened
• 1/3 cup creamy peanut butter
• 1/2 cup confectioners' sugar
• 4 ounces semisweet chocolate, chopped

Recipe

• 1 make the base: line an 8-inch square baking pan with foil, extending it over the sides.
• 2 put the butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water). once the butter melts, stir in the sugar and cocoa.
• 3 whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes.
• 4 remove from the heat; mix in the saltine crumbs and peanuts.
• 5 press the crust into the pan.
• 6 set aside the saucepan of water.
• 7 make the filling: spread the jelly over the crust in the pan; place in the freezer for a few minutes.
• 8 beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light.
• 9 spread over the jelly layer; return to the freezer while you make the glaze.
• 10 place the chocolate and the remaining 2 tablespoons butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted.
• 11 remove from the heat; stir until smooth.
• 12 when cool but still runny, spread the glaze over the chilled peanut butter layer.
• 13 freeze for another 30 minutes.
• 14 bring the bars to room temperature.
• 15 use the foil flaps to remove the bars from the pan; cut into squares.