There are few ingredients, in my opinion, that go together as well as Peanut Butter and Chocolate. And when you combine the two into a bar cookie – it’s a win-win for everyone. These Peanut Butter Swirl Bars are a huge hit at our house. So much so, that my youngest could eat the whole pan if I let him.
The originally recipe is from an Amish Cook’s newspaper column, the same place where I found the Chocolate Zucchini Cake that we also love. Bar cookies are some of my favorite not only because they are much quicker than scooping cookies, but a lot of the time that seem to be more moist.
With Back to School upon us, these cookies are perfect to pack in lunches or have for an after-school treat. They are also a great choice for bake sales.
- ½ cup Peanut Butter (crunchy or plain)
- ⅓ cup Butter (I used Butter Flavor Crisco)
- ¾ cup Brown Sugar
- ¾ cup White Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 1 cup Flour
- 1 teaspoon Baking Powder
- ¼ teaspoon Salt
- 6 oz (about 1 cup or so) Chocolate Chips (I use Milk Chocolate)
- Preheat oven to 325 degrees. Spray 13x9 baking dish with non-stick cooking spray.
- Cream together butter, both sugars and peanut butter.
- Add the eggs and vanilla, mix well.
- Add the dry ingredients and mix until well combined. Spread in prepared baking dish.
- Sprinkle with chocolate chips on top.
- Place in oven for 5 minutes, remove and swirl chips into peanut butter mixture with a knife. Return to oven and bake for 25-30 minutes longer.
- Cool and cut into bars.