Peanut butter & jelly is an excellent combination on its own, but even better when paired with dark, bitter chocolate. These peanut butter & jelly bars are my latest obsession. They’re salty, tangy, chewy – perfect for when your’e craving a pb&j (but in dessert form). They are super easy to put together and the recipe can be easily adapted to fit whatever you have in your pantry!
*This is a small batch recipe and makes about 6 small bars.
*I make my own peanut butter by grinding 2 cups of roasted peanuts in a food processor until creamy. Store-bought peanut butter works perfectly well for this recipe too.
*Strawberry jam can be substituted with any jam you like – raspberry, cherry, blueberry..the possibilities are endless.
*Make sure all you layers are at room temperature before assembling. For clean layers, let each layer set in the fridge or freezer before adding on the next one. Once sliced, the bars must be frozen until solid before dunking in chocolate. Otherwise, they will collapse.
*The bars should be stored in an air-tight container in the fridge. They will last up to 6-7 days.
- 80 g chocolate biscuits
- 20 g roasted peanuts
- 30 g unsalted butter, melted
- 100 g peanut butter
- 15 g maple syrup
- 20 g rolled oats
- 150 g strawberry jam
- 200 g dark chocolate, chopped
- 1 teaspoon coconut oil
- Pre-heat the oven to 180C. Line the bottom of a 6.5 x 3 loaf tin with parchment paper. Leave a bit of over-hang so the bars can easily be lifted out.
- In a food processor, grind the chocolate biscuits and peanuts until a fine crumb forms. Transfer to a bowl and stir in the melted butter. The texture should be like wet sand.
- Pack the mixture at the bottom of the tin and press to form an even layer. Bake for 10-15 minutes or until it smells toasty. Remove from oven and let cool completely.
- For the peanut butter layer, add the peanut butter and maple syrup in a small saucepan and cook over low heat for a few seconds. Then add in the oats and mix to combine. Pour onto the cooled biscuit base and use a rubber spatula to spread into an even layer. Place the tin in the freezer for 10-15 minutes until completely set.
- Next, add the jam layer and place in the freezer again until fully set. This can take up to 4-5 hours (you can also leave it overnight). Remove from freezer and take out from the tin. Use a very sharp knife to slice into 6 bars. Place the bars on a baking tray and place in the freezer again for about an hour.
- In a heatproof bowl, add the chopped chocolate and heat at 30 second intervals in the microwave. Stir the chocolate every time you take it out to avoid burning. Add in the coconut oil and stir until smooth and glossy. Transfer the chocolate to a glass, you need something tall to be able to dunk the bars.
- Dunk each bar into the chocolate and place on a parchment paper lined baking tray. Place in freezer for at least 20 minutes before consuming.