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RV Recipe of the Month
PB&J Chocolate Bars
Ingredients for the base:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve Saltine crackers (40 crackers, finely crushed)
3/4 cup finely chopped roasted, salted peanuts
Ingredients for the filling and glaze:
1/4 cup grape jelly
7 tablespoons plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners sugar
4 ounces semi-sweet chocolate, chopped
Directions:
~ Make the base: Line an 8-inch square baking pan with foil, extending it over the sides.
~ 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.
~ 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 crust into the pan.
~ Set aside the saucepan of water.
~ Make the filling: 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.
~ Spread over the jelly layer; return to the freezer while you 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.
~ Freeze for another 30 minutes.
~ Use the foil flaps to remove the bars from the pan; cut into squares while still cold.
~ Serve cold and keep leftovers refrigerated.
Enjoy!
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