Peanut butter swirl bars
A rich and delicious treat from The Amish Cook's Baking Book by Lovina Eicher and Kevin Williams.
1 cup creamy peanut butter
2/3 cup salted butter, at room temperature
1-1/2 cups packed dark brown sugar
1-1/2 cups granulated sugar
4 large eggs
4 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp table salt
12-oz (340-g) package semi-sweet chocolate chips
In large bowl using wooden spoon, cream peanut butter, butter and two sugars until well blended and smooth. Add eggs and vanilla. Mix until smooth, creamy and thoroughly blended.
In medium bowl, whisk flour, baking powder and salt. In three additions, add to peanut butter mixture, mixing with wooden spoon until smooth and creamy.
Spoon batter into greased 9-by-13-inch baking pan. Sprinkle chocolate chips over batter. Bake in preheated 325F oven 5 minutes. Remove from oven. Using butter knife, swirl chocolate chips through dough. Bake until butter knife inserted in centre comes out fairly clean (it will have chocolate on it), about 45 to 60 minutes. Cool completely before cutting into 24 bars.
Store bars in sealed container up to 4 days.