Prep 1 hr
Cook 15 mins
By Sarah Copeland (Food Network Magazine June/July 2009)
For the base
- 1⁄2 cup unsalted butter
- 1⁄3 cup granulated sugar
- 1⁄3 cup unsweetened cocoa powder
- 1 large egg, beaten
- 1 sleeve saltine, finely crushed (40 crackers, regular or whole wheat)
- 3⁄4 cup finely chopped roasted peanuts
For the filling and glaze
- 1⁄4 cup grape jelly
- 7 tablespoons unsalted butter, softened
- 1 teaspoon unsalted butter, softened
- 1⁄3 cup creamy peanut butter
- 1⁄2 cup confectioners' sugar
- 4 ounces semisweet chocolate, chopped
- 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.
- Bring the bars to room temperature.
- Use the foil flaps to remove the bars from the pan; cut into squares.