"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.
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.
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