Swirl Squares 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.

STRAWBERRY SWIRL CHEESECAKE BARS

Steps:

• HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
• BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
• COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
• DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
• BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.

FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
• Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
• Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
• In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
• Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
• Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
• Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
• Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
• Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.