Sarahs Pb And J Chocolate Bars Recipes

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SARAH'S PB AND J CHOCOLATE BARS



Sarah's PB and J Chocolate Bars image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 3 dozen bars

Number Of Ingredients 11

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
1/4 cup grape jelly
7 tablespoons plus 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.
  • Use the foil flaps to remove the bars from the pan; cut into squares while still cold. Serve cold and keep leftovers refrigerated.

PBJ THUMBPRINT BARS



PBJ Thumbprint Bars image

Halfway between a cookie and a blondie, these peanut butter and jelly bars are delightfully chewy. They're salty-sweet with pockets of raspberry jam.

Provided by Edd Kimber

Yield Makes 12-16

Number Of Ingredients 13

135g (9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing
250g (2 cups) plain (all-purpose) flour
1 teaspoon baking powder
½ teaspoon fine sea salt
150g (¾ cup) caster (superfine) sugar
175g (⅔ cup plus 2 tablespoons) light brown sugar
130g (½ cup) smooth peanut butter
1 teaspoon vanilla extract
2 large eggs
160g (½ cup) raspberry jam
75g (⅔ cup) salted peanuts, roughly chopped
50g white chocolate, melted
1 tablespoon smooth peanut butter, gently warmed

Steps:

  • Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
  • Place the flour, baking powder and salt in a large bowl and whisk together.
  • Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
  • Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
  • Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
  • For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
  • Stored in a sealed container, these will keep for 3-4 days.

PB AND J CREAM OF WHEAT



PB and J Cream of Wheat image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 2 to 3 servings

Number Of Ingredients 8

Nonstick spray, for the baking dish
2 cups black seedless grapes
2 tablespoons Concord grape jelly
1 cup milk (skim, 1-percent or whole)
2 heaping tablespoons peanut butter
Fine sea salt
1/2 cup farina hot cereal, such as Bob's Red Mill
1/4 cup roasted peanuts or your favorite nut, chopped

Steps:

  • For the roasted grapes: Preheat the oven to 375 degrees F.
  • Lightly spray an 8-inch baking dish with nonstick spray, add the grapes and 1/4 cup water, cover the dish with aluminum foil and roast, stirring once, until soft, about 25 minutes. Remove the foil, stir in the jelly, and continue roasting until slightly caramelized and about collapsed, 10 to 15 minutes longer.
  • For the farina: Combine the milk, peanut butter, 1/8 teaspoon salt and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Slowly whisk in the farina, stirring constantly, then lower the heat and simmer, stirring occasionally, until smooth and thickened, about 5 minutes.
  • Spoon the farina into bowls, top with some of the roasted grapes and any juices that have accumulated, and sprinkle with some of the peanuts. Serve hot.

PB AND J CHOCOLATE TRUFFLES



PB and J Chocolate Truffles image

Provided by Emeril Lagasse

Categories     dessert

Time 4h40m

Yield about 50 truffles

Number Of Ingredients 4

1 cup heavy cream
1 pound bittersweet or semisweet chocolate, chopped
1/4 cup chambord liqueur
1 cup finely chopped peanuts

Steps:

  • In a small saucepan, scald the cream over medium heat.
  • Place the chocolate in a heatproof bowl, add the hot cream and let sit for 2 to 3 minutes, then whisk until smooth. Add the liqueur and stir to combine. Cover and refrigerate until firm, about 4 hours.
  • Using a small scoop or teaspoon, scoop up about 1 to 1 1/2 teaspoons of the chocolate mixture and quickly roll into a ball about 1-inch in diameter. Roll in the chopped peanuts to coat on all sides. Place on a sheet tray covered in parchment or waxed paper and repeat with the remaining ingredients. Cover with plastic and refrigerate until firm and ready to serve. (Alternatively, place in an airtight container and separate the layers of truffles with parchment paper.)

PB AND J S'MORES



PB and J S'Mores image

Provided by Trisha Yearwood

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 cup peanut butter
2 ounces dark chocolate, finely chopped (1/2 cup)
8 large strawberries, hulled and halved lengthwise
1 teaspoon granulated sugar
8 marshmallows
8 graham cracker sheets

Steps:

  • Build an open fire in a fireplace or in an outdoor firepit.
  • Mix the peanut butter and dark chocolate in a small bowl. Set aside. Thread the strawberries onto skewers, 4 halves per skewer, so that the cut sides are facing out. Sprinkle the cut sides of the strawberries with the sugar.
  • Place the skewers over the open flame. Cook until the strawberries caramelize, about 3 minutes. Carefully remove the strawberries from the skewers and set aside. Roast the marshmallows on the same skewers, or on long roasting forks.
  • Break each graham cracker sheet in half and spread one of each pair with the peanut butter mixture. Add two of the grilled strawberries on top of the peanut butter and then marshmallows on top of that. Sandwich with the other graham cracker halves. Serve warm.

SUNNY'S EASY PB&J SWIRL BARS



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.

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