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Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars

Total Time 55 minutes
Servings 36


For the Base

  • 1 stick salted butter
  • cup sugar
  • cup unsweetened cocoa powder
  • 1 egg, beaten
  • 1 sleeve saltine crackers, finely crushed (40 crackers)
  • ¾ cup finely chopped roasted peanuts

For the Filling and Topping

  • ¼ cup grape jelly
  • 7 tbsp salted butter, at room temp
  • cup creamy peanut butter
  • ½ cup confectioners' sugar
  • ½ cup semisweet chocolate chips


  • Make the base: Line an 8-inch square baking dish with parchment paper, extending it over the sides. Put the butter in a sauce pan and melt it down.
  • 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 prepared pan.
  • 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 fluffy. 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 sauce pan. Heat over low stirring often until the chocolate is melted and smooth.
  • Spread the chocolate over the chilled peanut butter layer. Freeze for 30 more minutes.
  • Take the bars out of the freezer and cut into small squares to serve (they're rich!). They're best kept frozen, but can also be served room temp.

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