Sarah's PB and J Chocolate Bars

Name: Sarah's PB and J Chocolate Bars
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 36
Cuisine: Global
Ingredients: 118 milliliters confectioners sugar; 79 milliliters creamy peanut butter; 1 large egg, beaten; 79 milliliters granulated sugar; 59 milliliters grape jelly; 177 milliliters finely chopped roasted peanuts; 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed; 113 grams semisweet chocolate, chopped; 1 stick unsalted butter; 7 Tbsps unsalted butter, softened; 79 milliliters unsweetened cocoa powder

You can never have too many hor d'oeuvre recipes, so give Sarah's PB and J Chocolate Bars a try. One serving contains 116 calories, 2g of protein, and 9g of fat. This recipe serves 36. If you have granulated sugar, creamy peanut butter, roasted peanuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

Make the base: Line an 8-inch square baking pan with foil, extending it over the sides.

Ingredients you will need

Base

Equipment you will use

Baking Pan

Aluminum Foil

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.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

Equipment you will use

Sauce Pan

Bowl

Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes.

Ingredients you will need

Fudge

Egg

Equipment you will use

Whisk

Remove from the heat; mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water.

Ingredients you will need

Peanuts

Crust

Water

Equipment you will use

Sauce Pan

Frying Pan

Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light.

Ingredients you will need

Powdered Sugar

Peanut Butter

Butter

Crust

Jelly

Equipment you will use

Blender

Frying Pan

Spread over the jelly layer; return to the freezer while you make the glaze.

Ingredients you will need

Glaze

Jelly

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.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Bowl

Frying Pan

Remove from the heat; stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.

Ingredients you will need

Peanut Butter

Glaze

Use the foil flaps to remove the bars from the pan; cut into squares while still cold.

Equipment you will use

Aluminum Foil

Frying Pan

Serve cold and keep leftovers refrigerated.

Photograph by Kate Sears