Sarahs Pb And J Chocolate Bars Recipes

SUNNY'S EASY PB&J SWIRL BARS

Steps:

• Make the crust. Spray an 8-inch square metal baking pan with nonstick cooking spray. Line with parchment paper, allowing the parchment to overhang the edges of the pan. Spray again and set aside.
• In a food processor, pulse the crackers, brown sugar and butter until combined and it resembles wet sand. Remove and press into the bottom of the pan. Refrigerate for an hour.
• Preheat the oven to 350 degrees F.
• Make the PB layer: In a stand mixer or with a hand-held mixer, beat the peanut butter, brown sugar and butter in a bowl until smooth. Remove the pan from the refrigerator and spread the peanut butter mixture evenly over the bottom layer.
• Add the jelly swirl. Drop about 9 dollops of the jam around the pan. Use a skewer or butter knife and drag it through the jam and peanut butter to make swirls.
• Bake until set, about 30 minutes. Allow to cool completely, then remove from the pan and cut into bars the size of your choosing.

SARAH'S PB&J CHOCOLATE BARS

Steps:

• 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.