Peanut Butter Tandy Kakes

 

Peanut Butter Tandy Kakes

A dessert pleaser for all ages! Simple to make, not many ingredients, and no beater required. It’s the homemade recipe for what tastes just like a peanut butter tandy cake from Tastykake! If you want a new twist to it substitute the peanut butter with caramel sauce (the kind you buy in a small container by the apples) and semi-sweet chocolate chips for milk chocolate chips. After you melt the chips and spread on the top of the caramel sauce, let cool for about 30 – 45 minutes so the chocolate starts to harden. Sprinkle sea or malden salt on top! Enjoy!
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: Candy, Caramel, Dessert, Easy, Peanut Butter, Sweet
Servings: 24 Bars

Ingredients

Batter

  • 4 eggs
  • 2 cups sugar
  • 2 tbsp oil
  • 2 cups flour
  • 1 cup whole milk I have substituted 1% or 2%
  • 1 tsp vanilla

Chocolate Peanut Butter Topping

  • ¾ cup peanut butter
  • 12 oz milk chocolate chips
  • 2 tsp oil

Instructions

Batter

  • Preheat oven to 350⁰ Bake.
  • Cream together eggs, sugar, 2 tablespoons oil.
  • Add flour alternately with milk and vanilla to egg mixture. Beat until smooth.
  • Pour into greased 13"x9" baking dish lined with parchment paper and bake for 25 minutes in a 350⁰ oven. Make sure when you put in a cake tester the center comes out clean. If not, bake another 5 minutes.

Chocolate Peanut Butter Topping

  • While hot, spread peanut butter onto the cake, then cool about 30 minutes. Peanut butter will begin to warm as you spread, but be gentle as to not pull up some of the cake.
  • Melt the chocolate chips in the microwave with 2 teaspoons oil. Gently spread the melted chocolate on top of the cake and refrigerate or let cool for 30 – 60 minutes before serving. 
  • Cut into 1 or 2 inch squares depending on how you would like to serve. Remember to discard the parchment paper from your pieces!

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