Sarah's Pb And J Chocolate Bars
Serves: 6
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
7 tbsp
Unsalted Butter (softened)1 cup
Granulated Sugar1 cup
Unsweetened Cocoa Powder1 large
Egg (beaten)1 cup
Grape Jelly1 cup
Creamy Peanut Butter1 cup
Sugar (confectioners')Directions:
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)
3
Once the butter melts, stir in the sugar and cocoa
4
Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes
5
Remove from the heat; mix in the saltine crumbs and peanuts
6
Press the crust into the pan
7
Set aside the saucepan of water
8
Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes
9
Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light
10
Spread over the jelly layer; return to the freezer while you make the glaze
11
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
12
Remove from the heat; stir until smooth
13
When cool but still runny, spread the glaze over the chilled peanut butter layer
14
Freeze for another 30 minutes
15
Use the foil flaps to remove the bars from the pan; cut into squares while still cold
16
Serve cold and keep leftovers refrigerated
17
Photograph by Kate Sears