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Hershey’s PB & J Chocolate Bars

This recipe is a real treat! This is a fresh take on an absolute classic: peanut butter and jelly. This recipe is best served cold and would need to be carried in a cooler if you will be serving this outside. Use Hershey chocolate and Reese’s peanut butter to make it extra delicious.

  • Prep Time: 25m
  • Cook Time: 10m
  • Total Time: 1h 30m

Ingredients

For base

  • 1 stick Unsalted butter
  • 1/3 c Granulated sugar
  • 1/3 c Hershey’s unsweetened cocoa powder
  • 1 large Egg (beaten)
  • 1 sleeve Saltines (finely crushed)
  • 3/4 c Roasted peanuts (finely chopped)

For filling and glaze

  • 1/4 c Grape jelly
  • 7 tbsp. + 1 tsp. Unsalted butter (softened)
  • 1/3 c Reese’s creamy peanut butter
  • 1/2 c Confectioners' sugar
  • 4 oz semisweet chocolate (chopped)

Instructions

Base

  1. Line an 8-inch square baking pan with foil, extending it over the sides.
  2. Use double boiler (instructions below) to melt butter, then stir in the sugar and cocoa. Whisk in the egg until the mixture is warm and the consistency of hot fudge, approx. 6 minutes. Remove from the heat.
  3. Mix in the saltine crumbs and peanuts. Press the crust into the pan. Set aside saucepan of water to be used for the glaze.

Filling

  1. Spread jelly over the crust in the pan; place in freezer for a few minutes.
  2. Beat 5 Tbsp. plus 1 tsp. butter, peanut butter and confectioners\' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze.

Glaze

  1. Using double boiler again, place the chocolate and the remaining 2 Tbsp. butter in a glass bowl and set over the pan of simmering water and stir until the chocolate is melted. Remove from the heat and stir until smooth.
  2. When cool but still runny, spread the glaze over the chilled peanut butter layer. Freeze for another 30 minutes.
  3. Use the foil flaps to remove the bars from the pan; cut into squares while still cold.
  4. Serve cold and keep leftovers refrigerated.