Sarah's PB&J Chocolate Bars

"Saltines call for peanut butter...which calls for chocolate or jelly. So I layered them all in this sweet-salty bar!" - Sarah Copeland

This is Sarah's creation based from an old favorite. They are incredible.

Base Ingredients:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg - beaten
1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed
3/4 cup finely chopped roasted peanuts

Filling & Glaze Ingredients:
1/4 cup jelly of choice (we favor homemade strawberry preserves)
7 tbsp plus 1 teaspoon unsalted butter - softened
1/3 cup creamy peanut butter
1/2 cup confectioner's sugar
4 ounces semisweet chocolate - chopped

Making 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 heat; mix in the saltine crumbs and peanuts. Press the crust into the lined pan and set aside.
Making the filling: Spread the 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 over the jelly layer and return to freezer.
Making the glaze: Place the chocolate and remaining 2 tbsp butter in a heatproof bowl; set over the pan of simmering water and stir until the chocolate is melted. Remove from heat and stir until smooth. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for about another 30 minutes.

Bring the bars to room temperature. Use the foil flaps to remove the bars from the pan and cut into squares.

Chewy Granola Bars

If you can make Rice Crispy Treats, this is a piece of cake!

Ingredients:
2 cups oats
3/4 cup wheat germ
3/4 cup sunflower seeds
1 cup peanuts, crushed
2/3 cup brown sugar
1/2 cup honey
4 tbsp butter
2 tsp vanilla extract
1/2 tsp kosher salt
8 oz dried fruit

Preheat oven to 400 degrees. Mix peanuts, wheat germ, oats & seeds in baking dish/sheet. Toast 10 to 12 minutes, stirring every few minutes to prevent burning. Line 13 x 9 inch glass baking dish with wax paper and set aside. In sauce pot, bring brown sugar, honey, butter, vanilla & salt to a simmer, stirring constantly for a few minutes. Mix wet & toasted ingredients together in large bowl and pour mixture into prepared baking dish. Spread with wooden spatula. Fold over sides of wax paper or add a sheet to the top to cover. Press firmly over mixture to compact it together. Let sit for 2 to 3 hours to harden. Lift out of baking dish and place on cutting board to cut into bars.

Note: My wife started making these because I recently became allergic to pecans and the kind of granola bars we liked used pecan flour. Its an easy recipe and works well for substituting whatever you have in the pantry. I love to crumble one into my cereal in the mornings!

Ultimate Pizza Sauce

This is a great marinara that my wife makes for both pizza and spaghetti. It makes enough that we can make pizza one night and then still have enough for spaghetti the next night.

2 tbsp olive oil
1 tbsp butter
1/2 cup diced onion
1/4 cup diced celery
1 clove garlic
1 (15 oz) can diced tomatoes
2 tbsp grated parmesan cheese
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
1 small bay leaf
1 tsp fennel seeds

In a large skillet, melt butter with oil. Add the onion, celery and garlic - saute until soft & transparent. Add tomatoes (you can first blend them if you desire a smoother texture) and stir until combined. Add remaining ingredients and bring to slow simmer. Simmer 30 - 60 minutes (or not at all depending on how hungry you are...). The longer it simmers, the more infused the flavors will be. Remove the bay leaf before serving.

Note: If using just for spaghetti, we usually omit the fennel seeds or use ground fennel.