Gramma's Peanut Butter Swirl Bars and Balls
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Gramma's Peanut Butter Swirl Bars are the family favorite and are a staple at every gathering. They are so beloved that my oldest son requested them at his wedding as the groom's cake! We did some creative baking and finally came upon a way to dress them up enough to be served alongside the bride's cake! We dipped them in almond bark! They were served in both bar and ball form, but the balls were definitely a hit! Now the dilemma will be whether to serve them in the bar form or the balls! We will soon see! Give them a try and let me know which you prefer!
Peanut Swirl Bars Dressed Up
Cook Time
Prep time: 20 min
Cook time: 30 min
Ready in: 50 min
Yields: Yields 4 dozen 2"x1" bars or 48 balls
Ingredients
- 1/2 cup peanut butter, smooth
- 1/3 cup butter, softened
- 3/4 cup brown sugar, firmly packed
- 3/4 cup sugar, granulated
- 2 eggs
- 2 tsp vanilla extract
- 1 cup flour
- 1 tsp. baking powder
- 1/4 tsp salt
- 1 1/2 cups chocolate chips
Instructions
- In large bowl combine peanut butter, butter, brown sugar and sugar together. Beat until creamy.
- Gradually beat in eggs and vanilla extract.
- In a small bowl combine flour, baking powder and salt. Blend this into the peanut butter mixture slowly making sure to smooth out lumps.
- Grease a 9" x 13" x 2" pan. Pour batter into pan and smooth into corners.
- Sprinkle chocolate chips over the surface of the peanut butter batter mixture. Place into oven and bake for 5 minutes. Remove from oven and marbleize with knife, making sure to swirl the chocolate deep and evenly throughout the mixture.
- Return to oven and bake for 20 minutes. Remove from oven and allow to cool. Cut into bars. Center may be slightly soft. It will continue to cook after removed from the oven.
- To create balls, cut into 1" squares and while still warm roll into balls. Balls can be frozen up to a week. Using almond bark, melt in microwave in 30 second increments. Roll balls in melted bark and place on waxed paper to cool. Once cool balls can be stored in plastic containers and kept refrigerated.
photo and text copyright 2012 Deborah M. Carey
