Chocolate bars with peanut butter and jam

Votes: 1

How to Make - Peanut Butter and Jam Chocolate Bars

Time: 1 hour.
Complexity: easily
Quantity: 36 bars

Nutritional value per serving:

Serving size: 1 of 14 servings
Calories 293, total fat 23 G., saturated fats 11 G., proteins 5 G., carbohydrates 22 G., fiber 2 G., cholesterol 47 mg, sodium 14 mg, sugar 17 G.

This dessert was inspired by the popular American sandwich, the PB&J (peanut butter and jelly). The same delicious combination of peanut butter and grape jelly (jam) is complemented by chocolate, creating a luxurious flavor. The dessert consists of several layers. A bottom chocolate layer of crushed saltine crackers sits on top of a layer of grape jelly, like a crust. The jelly is then coated with peanut butter, and a layer of chocolate icing completes the dessert. Once the dessert has completely set, cut it into square bars and refrigerate until serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Warp

110 g unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 pack saltine crackers (40 pieces) regular or whole grain, crushed
3/4 cup finely chopped roasted peanuts

Filling or glaze

1/4 cup grape jelly
7 tbsp + 1 tsp unsalted butter, softened
1/3 cup creamy peanut butter
0.5 cup powdered sugar
110 g semi-sweet chocolate, chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: crackers, eggs, powdered sugar, Peanut butter, grape jam, Peanut, semi-sweet chocolate, cocoa

Cooking the dish according to the recipe:

Prepare the base:

Line an 8-inch (20 cm) square baking sheet with foil, leaving some overhang on the sides. Place the butter in a medium heatproof bowl; set the bowl over a saucepan of simmering water (the bowl should not touch the water). Once the butter has melted, 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 heat and stir in the crushed graham crackers and peanuts.

Pour the mixture into the prepared pan and press into an even layer. Set the pan of water aside.
Prepare the filling:

Spread the grape jelly over the base in the mold; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon of butter, peanut butter, and powdered sugar with a mixer until fluffy.
Spread the filling over the jelly layer; return the pan to the freezer while you prepare the glaze.
Place the chocolate and the remaining 2 tablespoons of butter in a heatproof bowl over a pan of simmering water and stir until the chocolate melts. Remove from the heat and stir until smooth.
When the glaze has cooled but is still runny, spread it over the chilled peanut butter layer. Freeze for another 30 minutes.
Pull the ends of the foil to remove the dessert from the pan. Cut it into squares while still cold. Serve chilled and refrigerate any leftovers.