Peanut Butter Swirl Bars


Peanut Butter Swirl Bars

Peanut Butter Swirl Bars
2 dozen
35 Min

Peanut butter meets chocolate in these easy and fancy looking Peanut Butter Swirl Bars. Take 'em along to a potluck or cookie exchange. We bet your friends will be impressed by the beautiful chocolate swirls (and it's so easy to do, too!).

What You'll Need

  • 1/2 cup chunky peanut butter
  • 1/3 cup butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup self-rising flour
  • 2 cups (12 ounces) semisweet chocolate chips

What to Do

  1. Preheat oven to 350 degrees F. 
  2. In a large bowl with an electric mixer on medium speed, beat peanut butter, butter, brown sugar, and granulated sugar,  until creamy. Add eggs and vanilla; beat well. Add flour to butter mixture, beating well. Spread batter in an ungreased 9- x 13-inch pan. Sprinkle with chocolate chips. 
  3. Bake 5 minutes. Remove from oven. Run a knife through batter to swirl chocolate. Return to oven; bake 30 additional minutes. Cool completely in pan on a wire rack. Cut into bars.


Want even more of our favorite peanut butter recipes? Check out our collection Peanut Butter Recipes: Our Top 40 Recipes with Peanut Butter.

Nutritional InformationShow More

Servings Per Recipe: 2

  • Amount Per Serving % Daily Value *
  • Calories 3,042
  • Calories from Fat 1,372
  • Total Fat 152g 235 %
  • Saturated Fat 79g 393 %
  • Trans Fat 1.3g 0 %
  • Protein 29g 57 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 267mg 89 %
  • Sodium 677mg 28 %
  • Total Carbohydrates 430g 143 %
  • Dietary Fiber 6.9g 27 %
  • Sugars 330g 0 %

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I have baked these but they seem so dry.. added more butter. Maybe less time? Seem to taste better a few days later?/

Ok forgot to mention the above is for 1 cup regular flour .... I cup regular flour 1 1/4 teaspoons baking powder and 1/4 teaspoon salt equals 1 cup self rising flour using self rising four for everything like breading chicken and fish and adding to gravies etc is not healthy all the extra baking powder and salt you do not even realize( plus of course you then season ).. you are putting in can raise blood pressure & cause other problems over time Use plain flour then add your baking powder and salt when needed . Moderation is key

Great post, grannyblu. I have a big problem with fluid retention, so I don't want to add any more to my system than is necessary.

Wow MsBarneybutt, you don't get out in public much do ya? Yes, rluv4dogs4, I always use more peanut butter than the recipe calls for because I love the taste. It works for me.

I didn't have any self rising I added 1 tsp. baking powder and I didn't taste any of the peanut butter so next time I will put more peanut butter and less butter.....should make a difference......hope that helps...........

MsBarneybutt: Better get back on your meds. No reason to lambast someone who asks a simple question. No one has to be treated like an abused child, thank you very much!!!

Make it into "self-rising flour" which I am sure can be found anywhere on the web. Just Google "flour into self rising flour," & you should have multiple hits. It's easy as Hell, just as finding any nutritional value of anything else. I'm not trying to be ugly. It's just that some of you people post some of the most asinine questions when all one has to do is search the web. All kinds of answers, some right, most WRONG, are out there floating around on the world wide web. Good luck, all! ! ! Just some sense, people. It may be difficult for some of you, but just engage brain & move forward. It's not really THAT hard. - cllM

MsBarneybutt: Wowwww!!!!! If that's all it takes to get you so worked up....I think you have a problem

msbarneybutt you're pretty hateful aren't you? some people don't bake a lot and wouldn't know that you can make it into self-rising flour. they're just looking for some help from other bakers who hopefully won't make them feel stupid for asking a question.

I find it amusing that you berate the questioner for not searching the web, then add that most of the answers to be found are WRONG! And you question our sense?

What do we use when we do not have "self Rising Flour"?

Self rising flour 1 1/4 teaspoons baking powder and 1/4 teaspoon salt They use self rising flour in the South but not much in rest of the country. I like to control my own amounts of salt in my recipes there are also subs for self rising flour calling for1 1/2 teaspoons baking powder and 1/2 teaspoon salt Either ways will work I opt for the lesser amount it is healthier


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