Peanut Butter Swirls Recipes

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 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 SWIRL COOKIES

Steps:

• Heat the oven to 350 degrees. Line two large rimmed baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with a whisk attachment, or using a handheld mixer, beat the peanut butter and sugar on high just until combined, about 1 minute. Add the eggs and salt and beat on medium until well combined, about 1 minute. Transfer half the dough to a bowl or a clean work surface.
• Add the chocolate and cocoa powder to the remaining dough in the bowl of the electric mixer and beat on medium until combined.
• Portion the peanut butter dough into 1 tablespoon scoops and the chocolate dough into heaping 1 tablespoon scoops. Squeeze together one scoop of peanut butter dough and one scoop of chocolate dough and roll into a neat ball. Transfer the balls to the prepared pans, at least 1 1/2 inches apart. Using the flat bottom of a glass dipped in granulated sugar, press each ball into a flat circle that is 1/2-inch thick. (After pressing the first cookie, the glass will be greasy enough for the sugar to adhere to it.)
• Bake the cookies until set and slightly puffed, 14 to 16 minutes, rotating the sheets halfway through baking. Transfer the baking sheets to wire racks to cool. (Cookies will be quite crumbly and delicate right after baking and need a few minutes to firm up.)

PEANUT BUTTER SWIRL BROWNIES RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
• Place chocolate and coconut oil in a medium-sized microwave safe bowl.
• Microwave on high for 15 second intervals stirring in between until chocolate is melted.
• Let cool.
• Preheat oven to 325˚F (170˚C).
• Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
• Add flour, baking powder, and salt. Mix until combined.
• Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch (20 cm by 20 cm) baking pan making sure that the parchment is overlapping the pan.
• Pour peanut butter mixture in several stripes across the top of the brownie batter.
• With a knife, swirl the peanut butter mixture into the brownie batter.
• Bake for 25-30 minutes.
• Let cool before cutting.
• Enjoy!

PEANUT BUTTER LOVERS SWIRL CAKES

Steps:

• Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
• Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
• Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
• Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
• In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.

PEANUT-BUTTER SWIRL BROWNIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
• Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
• Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
• Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
• Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth.
• Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
• With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

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.

PEANUT BUTTER BROWNIE SWIRL COOKIES

Steps:

• For the peanut butter cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
• Beat 1 stick plus 2 tablespoons butter, 1/2 cup dark brown sugar and 1/2 cup granulated sugar together in a large bowl with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and beat until completely incorporated, scraping down the sides of the bowl as needed. Beat in the peanut butter and 1 teaspoon vanilla until creamy. Reduce the speed to medium and add the flour mixture, then beat until completely incorporated. Turn out the dough and form into a 3/4-inch-thick rectangle, then wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over-chill or the dough will crack when rolled.)
• Meanwhile, make the sugar cookie dough: Whisk together 2 cups flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a large bowl.
• Beat 2 sticks butter and 1 cup granulated sugar together in a large bowl on medium-high speed with an electric mixer until light and fluffy, about 4 minutes. Add 1 egg and 1 teaspoon vanilla and beat until completely incorporated, scraping down the sides of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until completely incorporated. Turn out the dough and form dough into a 3/4-inch-thick rectangle and wrap tightly in plastic. Freeze until beginning to firm up, 30 minutes. (Do not over chill or the dough will crack when rolled.)
• Make the brownie batter: Whisk the cocoa together with the remaining 1/2 cup flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a medium bowl. Melt the remaining 6 tablespoons butter and whisk with the remaining 3/4 cup dark brown sugar in another medium bowl until incorporated. Add the remaining 2 eggs and 1 teaspoon vanilla and whisk until smooth with no large lumps of sugar remaining. Fold the dry mixture into the wet mixture and stir vigorously for 15 seconds until the batter is very thick and smooth.
• Generously flour a large piece of parchment paper and roll the peanut butter dough into a 16-by-12-inch rectangle. Repeat with the sugar cookie dough. Using the parchment to help you, lift the sugar cookie dough and flip it onto the peanut butter dough, parchment-side up, so that edges of both doughs are lined up. Brush off any excess flour and trim the edges to square off all sides. Evenly spread the brownie batter over the entire surface of the sugar cookie dough using an offset spatula. Position the dough so that one of the short sides is facing you. Working from the bottom edge closest to you and using the parchment to help you, roll the dough up tightly, peeling back the parchment as you roll and form a tight log. Keep the log covered in parchment and freeze until firm, about 30 minutes. Remove from the freezer and roll gently on the counter to create a more circular log. Freeze until solid, at least 5 hours and up to 24.
• Position 2 oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
• Slice half the frozen dough with a sharp knife into 1/2-inch slices (keep the remaining dough frozen until ready to bake) and place on the lined pans spaced 2 inches apart (about 6 per sheet). Bake, switching the positions of the cookie sheets halfway through, until the peanut butter cookie is golden brown but the sugar cookie is still blonde, 14 to 18 minutes. Let cool for 15 minutes on the baking sheets, then transfer to racks to cool completely.
• Let the baking sheets cool completely, then slice the remaining frozen dough and repeat.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

PEANUT BUTTER SWIRL BROWNIES

Steps:

• In a large bowl, cream butter and sugars. Add eggs and milk; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well., Divide batter in half. To one portion, add peanut butter and peanut butter chips; mix well. To the other portion, add the cocoa and chocolate chips; mix well. , In a greased 9-in. square baking pan, spoon chocolate batter in eight mounds in a checkerboard pattern. Spoon seven mounds of peanut butter batter between the chocolate batter. Cut through batters with a knife to swirl. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.