Peanut Butter Swirl Bark Food

PEANUT BUTTER SWIRL BARS

Steps:

• Preheat oven to 350˚F.
• Beat peanut butter, butter, and both sugars until light and creamy. Gradually add in the 2 eggs and 2 tsp vanilla.
• In a separate bowl combine the flour, baking powder, and salt. Mix with the peanut butter mixture one cup at a time. Once combined, spread in a 9"x13" pan and sprinkle the chocolate chips over the top.
• Cook 5 minutes then remove and use a knife to swirl the chocolate evenly into the bars. Return to oven and cook 30 more minutes.

PEANUT BUTTER SWIRL CHOCOLATE BARK

Steps:

• Chop peanuts. If using a chocolate bar instead of chocolate chips, chop into pieces.
• Place parchment paper onto a baking sheet.
• Melt the chocolate and peanut butter in separate microwavable safe bowls or glasses. I like to use large coffee mugs. Melt in 30 seconds increments, stir between each until both are melted.
• Pour the melted dark chocolate onto the parchment covered baking sheet. Use a spatula to spread the chocolate to 1/4 inch thickness.
• Use a spoon to place the melted peanut butter chips on top in 4 lines.
• Immediately take a knife or skewer to create the swirl pattern with the peanut butter.
• Sprinkle chopped peanuts over top.
• Chill for 15 minutes, break into 16 pieces and serve.

PEANUT BUTTER CHOCOLATE SWIRL BARK

Steps:

• Line baking sheet with waxed paper. In medium microwavable bowl, microwave semisweet chocolate on HIGH 1 minute, stirring after 30 seconds, until melted. In another medium microwavable bowl, microwave white baking and peanut butter on HIGH 1 minute, stirring after 30 seconds, until melted. Pour chocolate onto prepared baking sheet spreading with spatula to create a smooth layer. Drizzle peanut butter mixture over chocolate layer. With knife, cut through both mixtures to swirl for marbled design. Refrigerate 1 hour or until firm. Break into pieces.

PEANUT BUTTER SWIRL BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.
• Melt milk chocolate with peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer. Refrigerate until firm, about 1 hour. Break into pieces.

SUNNY'S EASY PB&J SWIRL BARS

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.

SUNNY'S PANTRY BARS

Steps:

• Heat the oven to 350 degrees F.
• Using 1 tablespoon butter, grease the bottom and sides of an 8 by 8-inch baking pan.
• To make the topping: In a small bowl, mash together the peanuts, flour, brown sugar, and a pinch of salt. Using your fingertips, mix in the butter. Set aside.
• To make the bars: In a stand mixer, blend the butter, peanut butter, and brown sugar until light and creamy. Add the egg, vanilla extract, baking powder, and 1/2 teaspoon of salt in order, scraping down the sides as needed. Slowly blend in the flour then fold in the chocolate chips and shredded coconut. Press into the bottom of the prepared dish, then spread the jelly over the entire dish.
• Sprinkle the reserved peanut topping over the top and bake until the edges and topping are golden brown, about 30 to 35 minutes. Allow it to cool before slicing.

PEANUT BUTTER SWIRL BARS

Steps:

• Preheat oven to 350 degrees.
• Cream together peanut butter, margarine, brown and white sugar.
• Add eggs and vanilla.
• Sift or mix together flour, baking powder and salt and add to mixture.
• Spread in a greased 9x13 pan and sprinkle chocolate chips over top.
• Bake for 3 minutes.
• Remove pan and swirl melted chocolate chips through peanut butter mixture with a butter knife. We make it look like a huge serpentine snake going through the mixture, as opposed to circle swirls.
• Return pan to oven and bake 15 minutes more.

PEANUT BUTTER SWIRL BARS

Steps:

• Preheat oven to 350.
• Beat together peanut butter, margarine, and sugars.
• Beat in eggs and vanilla. Mix in flour and baking powder.
• Spread into 9x 13 greased pan.
• Sprinkle 1 cup chocolate chips on top.
• Bake for 5 minutes.
• Marbleize.
• Bake additional 25 to 30 minutes.
• Cool and cut into squares.

PEANUT BUTTER SWIRLS

Steps:

• In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.

CHOCOLATE-PEANUT BUTTER SWIRLED BARK

Steps:

• Mix white chocolate and peanut butter until blended.
• Drop spoonfuls of white chocolate mixture and semi-sweet chocolate alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with cranberries and nuts.
• Refrigerate 1 hour or until firm. Break into pieces to serve.