Recipe: PB&J Chocolate Bars (no bake, using saltine cracker crumbs)

PB&J CHOCOLATE BARS



FOR THE CRUMB BASE:
1 stick (1/2 cup) unsalted butter
1/3 cup white granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve saltines (40 crackers), finely crushed
3/4 cup finely chopped roasted salted peanuts

FOR THE FILLING AND GLAZE:
1/4 cup grape jelly
7 tablespoons plus 1 teaspoon unsalted butter, at room temperature, divided use
1/3 cup creamy peanut butter
1/2 cup confectioners' sugar
4 ounces semisweet chocolate, chopped

TO MAKE THE BASE:
Line an 8-inch-square baking dish with foil, leaving an overhang on all sides.

Put 1/2 cup butter in a medium heatproof bowl; position the bowl over a saucepan of barely simmering water (do not let the bowl touch the water). Once the butter melts, stir in the granulated sugar and cocoa powder. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes.

Remove from the heat; mix in the saltine crumbs and peanuts. Press the crumb mixture into the baking dish. Set aside the saucepan of water.

TO MAKE THE FILLING:
Spread the jelly over the crumb base in the baking dish; place the dish 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. Spread over the jelly layer; return to the freezer while you make the glaze.

TO MAKE THE GLAZE:
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. Remove from the heat; stir until smooth.

When cool but still runny, spread the glaze over the chilled peanut butter layer. Return to the freezer for another 30 minutes.

Use the foil flaps to remove from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

Makes 36 Bars
Used by permission to Recipelink.com from Clarkson Potter
Source: Sweet by Editors of Food Network Magazine