7 tablespoons plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners sugar
4 ounces semisweet chocolate, chopped
Instructions
To make base, line 8 inch square baking pan with
foil, extending over sides. Melt butter over
simmering water, without touching water then stir
in sugar and cocoa. Whisk in egg,cook and
whisking until like hot fudge. Remove from heat
and mix in saltines and peanuts. Press crust into
pan. Set aside water.
Filling- Spread the jelly over the crust and place
in freezer for a few minutes. Beat 5 tablespoons and
1 teaspoon of butter, peanut butter, and
confectioner sugar with until until light. Spread
over jelly layer, return to freezer.
Place the chocolate and remaining butter into bowl
and place over simmering water and stir until
chocolate melted. Remove from heat and stir until
smooth. When cool but runny, spread glaze over
peanut butter layer. Freeze 30 minutes.
Bring bars to room temperature. Use foil flaps to
remove bars from pan. Cut into squares.
Originally Submitted
8/13/2011
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