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1
Make the base: Line an 8-inch square baking pan with foil, extending it over the sides.
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2
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).
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3
Once the butter melts, stir in the sugar and cocoa.
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4
Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes.
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5
Remove from the heat; mix in the saltine crumbs and peanuts.
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6
Press the crust into the pan.
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7
Set aside the saucepan of water.
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8
Make the filling: Spread the jelly over the crust in the pan; place in the freezer for a few minutes.
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9
Beat 5 tablespoons plus 1 teaspoon butter, the peanut butter and confectioners' sugar with a mixer until light.
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10
Spread over the jelly layer; return to the freezer while you make the glaze.
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11
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.
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12
Remove from the heat; stir until smooth.
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13
When cool but still runny, spread the glaze over the chilled peanut butter layer.
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14
Freeze for another 30 minutes.
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15
Bring the bars to room temperature.
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16
Use the foil flaps to remove the bars from the pan; cut into squares.
