Monday, August 9, 2010
Buck Bannister No comments
These swirl bars are not only pretty, they're tasty as well. The recipe is pretty simple and like most bar cookies comes together in just a few minutes with minimal muss and fuss.
The only change I would make to this recipe in future is dropping the amount of vanilla extract. The original recipe called for 4 teaspoons, but I thought that overpowered the peanut butter just a bit. I like a richer peanut taste. So, I think 2 teaspoons would be plenty.
Also, this recipe calls for semi-sweet chocolate but I think milk chocolate might even be better and closer to the taste of those great peanut butter cups. If you experiment and use milk chocolate, please drop us a comment and let us know what you thought.
1 cup creamy peanut butter
2/3 cup butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups granulated sugar
4 large eggs
4 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
12 oz. semi-sweet chocolate chips or pieces
In bowl of mixer fitted with paddle attachment, cream together peanut butter, butter, and sugars until well blended and creamy. Make sure all brown sugar lumps are dissolved and mixture is creamy.
Add eggs and vanilla and beat until smooth and creamy. Add flour, baking powder, and salt and beat again until mixture is smooth and creamy.
Spoon batter into prepared pan and sprinkle chocolate chips on top. Bake for 5 minutes then remove from oven. Using a butter knife swirl the melted chocolate into the batter. Return to oven and bake for 30-40 minutes or until tester inserted in middle of pan comes out clean (don't worry if some chocolate adheres).
Remove from oven and allow to cool for at least 1 hour. Slice into bars. These bars may be kept in a sealed container for 3 to 4 days.