Post by tinkykat on Feb 15, 2010 14:49:39 GMT -5
For the base:
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve of saltines, finely crushed
For the filling and glaze:
1/4 cup grape jelly (I used slightly more than this to cover it properly)
7 tablespoons, plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners sugar
4 ounces semisweet chocolate, chopped
1.
Make the base: Line an 8 inch square baking pan with foil, extending it over the sides.
Put the butter in a heatproof bowl over a saucepan of simmering water, making sure the water and the bowl don't touch. Once the butter melts stir in the cocoa and sugar. Whisk in the egg, cook, keep whisking, until it turns the consistency of hot fudge, approx 4-6 minutes.
Remove from heat, Mix in the saltines.
Press this crust into the pan.
Place pan in freezer for a few minutes (until next layer is ready)
2.
Make the filling:spread the jelly over the cooled crust in pan. Place back in freezer until next layer is done.
Beat 5 tablespoons plus 1 teaspoon of butter, peanut butter and confectioners sugar with a mixer, until light.
Spread over the jelly layer.
Return pan to freezer while last layer is being made.
3.
Make the glaze: Place the chocolate and remaining 2 tablespoons of butter into the heatproof bowl, over the simmering water.
Heat until chocolate is is melted.
Remove from heat, stir until smooth.
When it's cool but still runny, spread the glaze over the chilled peanut butter layer. Smooth it out. Freeze for about 30 minutes, or until set.
Remove them from the pan by lifting the foil from the pan. Cut into squares and enjoy.
* I used Reese's peanut butter and adding the sugar to it made it taste like a peanut butter cup. It is a bit time consuming but they turned out really yummy!!!!
1 stick unsalted butter
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg, beaten
1 sleeve of saltines, finely crushed
For the filling and glaze:
1/4 cup grape jelly (I used slightly more than this to cover it properly)
7 tablespoons, plus 1 teaspoon unsalted butter, softened
1/3 cup creamy peanut butter
1/2 cup confectioners sugar
4 ounces semisweet chocolate, chopped
1.
Make the base: Line an 8 inch square baking pan with foil, extending it over the sides.
Put the butter in a heatproof bowl over a saucepan of simmering water, making sure the water and the bowl don't touch. Once the butter melts stir in the cocoa and sugar. Whisk in the egg, cook, keep whisking, until it turns the consistency of hot fudge, approx 4-6 minutes.
Remove from heat, Mix in the saltines.
Press this crust into the pan.
Place pan in freezer for a few minutes (until next layer is ready)
2.
Make the filling:spread the jelly over the cooled crust in pan. Place back in freezer until next layer is done.
Beat 5 tablespoons plus 1 teaspoon of butter, peanut butter and confectioners sugar with a mixer, until light.
Spread over the jelly layer.
Return pan to freezer while last layer is being made.
3.
Make the glaze: Place the chocolate and remaining 2 tablespoons of butter into the heatproof bowl, over the simmering water.
Heat until chocolate is is melted.
Remove from heat, stir until smooth.
When it's cool but still runny, spread the glaze over the chilled peanut butter layer. Smooth it out. Freeze for about 30 minutes, or until set.
Remove them from the pan by lifting the foil from the pan. Cut into squares and enjoy.
* I used Reese's peanut butter and adding the sugar to it made it taste like a peanut butter cup. It is a bit time consuming but they turned out really yummy!!!!
