Best 2 Sarahs Pb And J Chocolate Bars Recipes

Sunny's Easy PB&J Swirl Bars image

Provided by Sunny Anderson

Categories dessert

Time 2h55m

Yield 8 to 10 servings

Number Of Ingredients 8

Nonstick cooking spray, for the pan
3 sleeves (28 crackers) butter crackers
1/3 cup packed light brown sugar
3/4 cup (1 1/2 sticks) salted butter, melted
1 1/2 cups creamy peanut butter
1/2 cup light brown sugar
3 tablespoons unsalted butter, melted
1/2 cup seedless strawberry jam, lightly whisked to loosen

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 image

Provided by Vino Girl

Categories Bar Cookie

Time 1h15m

Yield 36 serving(s)

Number Of Ingredients 12

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
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

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.