MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Good Old PB & J Chocolate Bars
| Good Old PB & J Chocolate Bars | Print |
Recipe By: Alice Morrow
Good Old PB & J Chocolate Bars
Ingredients
- Base:
- 1 stick butter
- ⅓ c. sugar
- ⅓ c. unsweetened cocoa powder
- 1 large egg, beaten
- 1 sleeve of Saltine Crackers (regular or whole wheat), finely crushed
- 1 c. finely chopped roasted peanuts
- [b]Filling and Glaze:[/b]
- ¼ c. grape jelly or favorite jelly
- 7 T. plus 1 t. butter, softened to room temp
- ⅓ c. creamy or crunch peanut butter
- ½ c. powdered sugar
- 4 oz. semisweet chocolate, chopped
Instructions
- Base: Line 8” square baking pan with foil, extending over sides.
- Place butter in double boiler. Once butter is melted, stir in sugar and cocoa.
- Whisk in egg, cook and whisking until mixture is warm and the consistency of hot fudge.
- Remove from heat, mix in crackers and peanuts. Press crust into pan.
- Filling: Spread jelly over crust. Place in freezer for about 10-15 minutes.
- With a mixer, beat 5 T. plus 1 t. butter, peanut butter, and powdered sugar until light.
- Spread over jelly layer and return to freezer while making glaze.
- [b] Glaze:[/b] Place the chocolate and 2T. butter in double boiler, until melted. Remove from heat and stir until smooth.
- When cool and still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30-45 minutes.
- With the ends of flapped foil, lift out of pan and cut into bars while still cold. Keep leftovers wrapped in refrigerator.
Notes
*****You can sub any jelly and type of nuts and peanut butter you like. I even used the jar of the mixed peanut butter and jelly.
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