Do you ever eat something that you can’t seem to get it out of your mind because it just tasted so good? Well these bars that my friend Heidi made is that something for me. She made them about 6 months ago for a gathering we had at church and I just couldn’t get enough, funny how I hadn’t made them until now. I modified the peanut butter swirl bars by taking out some of sugar but they are still peanut buttery good with a nice amount of chocolate to keep you coming back for seconds or thirds :).
Peanut Butter and Chocolate Swirl Bars
Ingredients:
1/2 cup peanut butter
1/3 cup softened butter
1/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla
1 cup flour
1 tsp. baking powder
6 oz.or about 1 cup chocolate chips
Directions:
Step 1: Put first four ingredients in a large mixing bowl and mix well.
Step 2: Add eggs one at a time and mix well, then add vanilla and mix.
Step 3: Add flour and baking powder and mix well.
Step 4: Spread peanut butter mixture in a 9 X 13 inch square pan, sprinkle chocolate chips evenly on top.
Step 5: Bake in oven for 3 minutes then take out and with a butter knife run the knife through the middle and swirl the chocolate.
Step 6: Bake for 22 minutes at 350 degrees F.
When finished take out and cool completely before cutting into squares…if you can wait that long!
Hope you have a chance to try these, they’re delicious with a glass of milk too. Enjoy!
Suzanne
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{ 11 comments… read them below or add one }
I haven’t even tasted these yet, and I can’t get them out of my mind!!! :)
They look delicious! Thanks so much for sharing!
Thanks Janna, you will love em, then you might curse me :)
Suzanne, did you use crunchy or smooth peanut butter? Not that it makes that much difference, my hubby would love it either way! Another thought, if you were to use ‘natural’ peanut butter i.e. no high fructose corn syrup or that extra salt added – they would be even better for your waist line…….yummmmmy:O)
Kate- you are probably right about the natural PB. I used smooth PB but either one would do the trick.
Am I missing the oven temp for these?
Thanks Melissa, I missed that :)
These look delicious! Do you have any ideas what I could sub for eggs?
Ground Flaxseed! Aubrey taught me that trick, get the cold milled and they should have instructions on the bag of how to replace the eggs with the flaxseed.
Ooh! I’ve never tried flaxseed, but that sounds more reliable than apple sauce or fizzy pop – I’ll give it a go! Thanks!
These look great! but did you use a 9″ square pan or a 9X13 rectangular pan? I am confused!
Hi Suzanne…this bar recipe was one of the easiest and tastiest bars I have made in a long time. Kudos, to you as well re the amount of fat and sugar in the recipe. Just lovely….!!!!!