Peanut Butter Chocolate Swirl Bread Recipes

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CHOCOLATE-PEANUT BUTTER SWIRL SMOOTHIE



Chocolate-Peanut Butter Swirl Smoothie image

Provided by Bobby Flay

Categories     beverage

Time 20m

Yield 2 servings

Number Of Ingredients 6

2 ounces bittersweet chocolate, chopped
2 ounces heavy cream
2 large bananas, peeled, chopped and frozen
10 ounces Greek yogurt
1 cup low-fat milk
2 heaping tablespoons smooth peanut butter, such as Skippy

Steps:

  • Put the chocolate and heavy cream in a small bowl set over--not in!--simmering water, and stir until the chocolate melts. Remove from the heat and let cool for 5 minutes.
  • Put half of the melted chocolate mixture into a blender along with the bananas, yogurt, milk and peanut butter. Blend until smooth and frothy, about 2 minutes.
  • Drizzle the remaining melted chocolate in the bottom and down the sides of two large glasses. Fill each glass with the smoothie and serve immediately.

PEANUT BUTTER-CHOCOLATE SWIRL BUNDT CAKE



Peanut Butter-Chocolate Swirl Bundt Cake image

Save room for seconds! This irresistible scratch-made peanut butter Bundt boasts both a decadent swirl of chocolate and luscious chocolate glaze.

Provided by By Annalise Sandberg

Categories     Dessert

Time 1h20m

Yield 12

Number Of Ingredients 12

2 1/4 cups Gold Medal™ all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1 1/4 cups buttermilk
3 eggs
1 teaspoon vanilla
2 oz dark or bittersweet chocolate, melted and cooled
4 oz dark or bittersweet chocolate, chopped
1/2 cup heavy whipping cream

Steps:

  • Heat oven to 350°F. Spray 9- or 10-inch fluted tube cake pan with cooking spray.
  • In large bowl, mix flour, sugar, baking powder, baking soda and salt. Add peanut butter and 3/4 cup of the buttermilk. Beat on medium-high speed until smooth and creamy, scraping bowl as needed.
  • In separate bowl, mix remaining 1/2 cup buttermilk with the eggs and vanilla. Add to peanut butter mixture in 3 additions, mixing after each.
  • Scoop out approximately 1 cup of the peanut butter cake batter into medium bowl. Add melted chocolate; mix until combined.
  • Spoon one-third of the peanut butter cake batter into cake pan. Spoon the chocolate-peanut butter cake batter on top, and then top with the remaining peanut butter cake batter. Use a knife to gently swirl batters together.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan; remove to cooling rack to cool completely.
  • To make glaze, place chocolate in small bowl. Microwave cream in small microwavable bowl uncovered on High just until hot, then pour over the chocolate. Let stand 5 minutes; stir until smooth. Drizzle over cooled cake; let stand 20 minutes to set.

Nutrition Facts : Calories 430, Carbohydrate 57 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 9 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 35 g, TransFat 0 g

PEANUT BUTTER LOVERS SWIRL CAKES



Peanut Butter Lovers Swirl Cakes image

Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ yellow cake mix
1 cup water
3 eggs
1/2 peanut butter cups
1/4 cup butter, softened
1/2 cup chocolate-flavor syrup
3 tablespoons creamy peanut butter
2 to 3 tablespoons milk
1 cup powdered sugar
2 tablespoons chocolate-flavor syrup
20 Reese's peanut butter cups miniatures, unwrapped, cut in half

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.

Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL



Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl image

This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

Provided by Diana71

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

cooking spray
½ cup unsweetened coconut flakes
1 ½ cups all-purpose flour
1 cup cold water
1 cup white sugar
⅓ cup canola oil
¼ cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
5 tablespoons creamy peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
  • Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
  • Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
  • Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 47.8 g, Fat 18.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 353.5 mg, Sugar 26.5 g

CHOCOLATE-PEANUT BUTTER SWIRL BROWNIES



Chocolate-Peanut Butter Swirl Brownies image

The best-ever peanut butter-swirled brownies! If you love peanut butter, and you love brownies, you must try these!

Provided by Liz

Categories     Desserts     Cookies     Brownie Recipes     Chocolate Brownie Recipes

Time 1h5m

Yield 16

Number Of Ingredients 11

6 (1 ounce) squares unsweetened baking chocolate, coarsely chopped
½ cup unsalted butter
2 (1 ounce) squares semisweet baking chocolate, coarsely chopped
1 ¾ cups white sugar
3 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
3 tablespoons all-purpose flour
1 cup dark chocolate chips
1 cup peanut butter chips
4 tablespoons peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper.
  • Place unsweetened chocolate, butter, and semisweet chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat and cool to room temperature, about 10 minutes.
  • Whisk sugar, eggs, and vanilla extract together in a large bowl. Whisk in cooled chocolate mixture. Stir in flour with a spoon until incorporated. Stir in dark chocolate chips and peanut butter chips.
  • Spread 1/2 of the batter in the prepared baking pan. Take 1/2 of the peanut butter and put it in small dots over top of the batter, then use a knife to spread it into a marble-like pattern. Top with remaining batter, dot with remaining peanut butter, and swirl again.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Let cool completely before slicing.

Nutrition Facts : Calories 412.5 calories, Carbohydrate 49.7 g, Cholesterol 50.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 8 g, SaturatedFat 14.8 g, Sodium 73.2 mg, Sugar 34.4 g

SWEET PEANUT BUTTER BREAD



Sweet Peanut Butter Bread image

This peanut butter bread tastes like if peanut butter cookies and a cake had a delicious, moist, baby. It's dense like a banana bread, but savoury with a peanut butter flavour. Add a swirl of jam or nutella in the middle for an extra treat. Enjoy!

Provided by BK GeeGee

Categories     Breads

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 8

1 3/4 cups flour
2/3 cup sugar
2 eggs
1 cup peanut butter
1 cup milk
1 teaspoon salt
1 tablespoon baking powder
1/2 cup chocolate chips (optional)

Steps:

  • Sift together the flour, sugar, baking powder, and salt.
  • Stir in the milk and eggs until well combined.
  • Add the peanut butter and mix until smooth.
  • Add the chocolate chips last.
  • Pour batter into a well greased loaf tin and bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 313.6, Fat 15.1, SaturatedFat 3.6, Cholesterol 40.6, Sodium 486.6, Carbohydrate 36.6, Fiber 2.1, Sugar 15.8, Protein 10.8

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