Peanut Butter Swirl Bark Recipes

PEANUT BUTTER SWIRL CHOCOLATE BARK

Steps:

• Chop peanuts. If using a chocolate bar instead of chocolate chips, chop into pieces.
• Place parchment paper onto a baking sheet.
• Melt the chocolate and peanut butter in separate microwavable safe bowls or glasses. I like to use large coffee mugs. Melt in 30 seconds increments, stir between each until both are melted.
• Pour the melted dark chocolate onto the parchment covered baking sheet. Use a spatula to spread the chocolate to 1/4 inch thickness.
• Use a spoon to place the melted peanut butter chips on top in 4 lines.
• Immediately take a knife or skewer to create the swirl pattern with the peanut butter.
• Sprinkle chopped peanuts over top.
• Chill for 15 minutes, break into 16 pieces and serve.

PEANUT BUTTER CHOCOLATE SWIRL BARK

Steps:

• Line baking sheet with waxed paper. In medium microwavable bowl, microwave semisweet chocolate on HIGH 1 minute, stirring after 30 seconds, until melted. In another medium microwavable bowl, microwave white baking and peanut butter on HIGH 1 minute, stirring after 30 seconds, until melted. Pour chocolate onto prepared baking sheet spreading with spatula to create a smooth layer. Drizzle peanut butter mixture over chocolate layer. With knife, cut through both mixtures to swirl for marbled design. Refrigerate 1 hour or until firm. Break into pieces.

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.

PEANUT BUTTER SWIRL BARK

Steps:

• Coat a 9-by-12 1/2-inch rimmed baking sheet with cooking spray, and line with parchment, leaving an overhang on ends. Melt bittersweet chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Pour into baking sheet, and spread in an even layer.
• Melt milk chocolate with peanut butter in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Drizzle chocolate-peanut butter mixture over bittersweet chocolate, and swirl with a skewer. Refrigerate until firm, about 1 hour. Break into pieces.

EASY PEANUT BUTTER CHOCOLATE SWIRL BARK

Steps:

• Place parchment paper on a large sheet pan. Set aside.
• Follow the package directions for melting the milk chocolate. I microwaved mine at half power in 30 second increments, stirring after each 30 seconds until melted and smooth.
• Spread in an even layer on the parchment paper, it will NOT cover the pan. (see picture in post above).
• Melt peanut butter chips in a microwave safe bowl by microwaving at half power in 20 second intervals, stirring until melted. The chips should be smooth and run off the spoon easily. If yours seem too thick, stir in a 2-3 teaspoons of melted coconut oil to thin it out.
• Drizzle the melted peanut butter chips on top of chocolate. Run a toothpick knife through the peanut butter in a circular motion to get the swirl effect.
• Sprinkle evenly with peanut butter cups. Let the candy set at room temperature, for 1 to 2 hours or until firm. Break or cut into serving size pieces.

CHOCOLATE-PEANUT BUTTER SWIRLED BARK

Steps:

• Mix white chocolate and peanut butter until blended.
• Drop spoonfuls of white chocolate mixture and semi-sweet chocolate alternately onto waxed paper-covered baking sheet; swirl gently with knife. Sprinkle with cranberries and nuts.
• Refrigerate 1 hour or until firm. Break into pieces to serve.

PEANUT BUTTER CHOCOLATE BARK

Steps:

• Grease a baking sheet and line with parchment paper.
• Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir.
• Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate.
• Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern.
• Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.

PEANUT BUTTER SWIRLS

Steps:

• In a large bowl, combine 1-1/4 cups flour, sugar, yeast and salt. In small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll into a 12x10-in. rectangle. For filling, in a small bowl, combine the sugar, butter, 1/4 cup cream, peanut butter, brown sugar and honey. Stir in peanuts and peanut butter chips. Spread half of filling to within 1/2 in. of edges; reserve remaining filling for topping., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place cut side down in a greased 13x9-in. baking pan. Cover and let rise in a warm place for 30 minutes., Bake at 325° for 24-28 minutes or until golden brown. In a small bowl, beat confectioners' sugar, remaining filling and cream; spread over warm rolls. Cool on wire racks.

CHOCOLATE PEANUT BARK

Steps:

• Line a 15x10x1-in. pan with parchment; set aside. , In a double boiler or metal bowl over hot water, melt chocolate until 2/3 are melted. Remove from heat; stir until smooth. Stir in 1/4 cup each Reese's pieces, peanut butter cups and peanuts. Spread into prepared pan; top with remaining ingredients, pressing lightly to adhere (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.