Peanut Butter Tandy Cakes (Or Candy Cakes) Recipe

Name: Peanut Butter Tandy Cakes (Or Candy Cakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Whole Milk; 4 Tablespoons Butter; 1 teaspoon Vanilla; 4 whole Eggs; 2 cups Sugar; 2 cups Flour; 1 pinch Salt; 2 teaspoons Baking Powder; _____; FOR THE TOPPING:; 1-1/2 cup Creamy Peanut Butter; 4 bars Milk Chocolate, 4 Oz. Size

Servings: persons

FOR THE CAKE:
1 cup Whole Milk
4 Tablespoons Butter
1 teaspoon Vanilla
4 whole Eggs
2 cups Sugar
2 cups Flour
1 pinch Salt
2 teaspoons Baking Powder
_____
FOR THE TOPPING:
1-1/2 cup Creamy Peanut Butter
4 bars Milk Chocolate, 4 Oz. Size

1
Preheat oven to 350F. Spray a rimmed baking sheet (jelly roll pan) liberally with cooking spray and set aside.
2
Scald the milk, butter, and vanilla over medium low heat until the butter is melted and the milk is slightly bubbling. Remove from heat and allow to cool slightly.
3
Blend the eggs and sugar in a mixer - make sure to well combine these. Add cooled milk mixture and combine completely. Add flour, salt, and baking powder and mix thoroughly.
4
Spread the mixture into the baking sheet and bake for 20-25 minutes, until golden brown.
5
Take the cake out of the oven and top immediately with the peanut butter by dropping the peanut butter onto the hot cake by the spoonful, allow peanut butter to melt, then spread.
6
Put the cake in the refrigerator and allow the peanut butter to set, at least 30 minutes.
7
Melt chocolate bars over a double boiler or in the microwave in 30 second intervals. Spread melted chocolate over the cooled cake.
8
Place cake back in the refrigerator and allow to set completely. Cut into squares and serve.

1574

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Whole Milk, 4 Tablespoons Butter, 1 teaspoon Vanilla, and more.

Yes, Peanut Butter Tandy Cakes (Or Candy Cakes) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Tandy Cakes (Or Candy Cakes)

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