Chocolate bars with peanut butter and jam

Ingredients:

Warp

• 110 g unsalted butter
• 1/3 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 large egg, beaten
• 1 pack saltine crackers (40 pieces) regular or whole grain, crushed
• 3/4 cup finely chopped roasted peanuts

Filling or glaze

• 1/4 cup grape jelly
• 7 tbsp + 1 tsp unsalted butter, softened
• 1/3 cup creamy peanut butter
• 0.5 cup powdered sugar
• 110 g semi-sweet chocolate, chopped

Preparation:

1. Prepare the base:
   
   Line an 8-inch (20 cm) square baking sheet with foil, leaving some overhang on the sides. Place the butter in a medium heatproof bowl; set the bowl over a saucepan of simmering water (the bowl should not touch the water). Once the butter has melted, stir in the sugar and cocoa.
2. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from heat and stir in the crushed graham crackers and peanuts.
3. Pour the mixture into the prepared pan and press into an even layer. Set the pan of water aside.
4. Prepare the filling:
   
   Spread the grape jelly over the base in the mold; place in the freezer for a few minutes. Beat 5 tablespoons plus 1 teaspoon of butter, peanut butter, and powdered sugar with a mixer until fluffy.
5. Spread the filling over the jelly layer; return the pan to the freezer while you prepare the glaze.
6. Place the chocolate and the remaining 2 tablespoons of butter in a heatproof bowl over a pan of simmering water and stir until the chocolate melts. Remove from the heat and stir until smooth.
7. When the glaze has cooled but is still runny, spread it over the chilled peanut butter layer. Freeze for another 30 minutes.
8. Pull the ends of the foil to remove the dessert from the pan. Cut it into squares while still cold. Serve chilled and refrigerate any leftovers.