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Prep Time 25 mins
Cook Time 10 mins
Course Dessert
Servings 3 Dozen

Ingredients
  

Base

  • 2 sticks unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 large egg beaten
  • 1 sleeve saltines finely crushed
  • 3/4 cup roasted peanuts finely chopped

Filling

  • 1/4 cup grape jelly or jelly of choice
  • 5 tbsp unsalted butter
  • 1 tsp unsalted butter
  • 1/3 cup creamy peanut butter
  • 1/2 cup confectioners' sugar

Glaze

  • 4 oz semi-sweet chocolate chopped
  • 2 tbsp unsalted butter softened

Instructions
 

Base

  • Line an 8-inch square baking pan with foil, extending it over the sides.
  • Use a double boiler to melt butter, stir in the sugar and cocoa. Whisk in the egg until the mixture is warm and the consistency of hot fudge, approximately 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 to be used for the glaze.

Filling

  • Spread jelly over the crust in the pan; place in the freezer for a few minutes.
  • Beat 5 tbsp, plus 1 tsp butter, peanut butter, and confectioners' sugar with a mixer until light.
  • Spread butter and sugar mixture over the jelly layer; return to the freezer while you make the glaze.

Glaze

  • Using a double boiler again, place the chocolare and the reamaing 2 tbsp butter in a glass bowl and set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat and 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.