Peanut Butter Tandycakes Recipe

Name: Peanut Butter Tandycakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. milk; 2 Tbsp. butter; 2 c. flour; 1 tsp. baking powder; 16 oz. peanut butter; 12 (1/2 oz.) chocolate bars; pinch of salt; 4 eggs; 2 c. sugar; 1 tsp. vanilla

Servings: persons

1
Beat eggs until light and lemon colored.
2
While beating, add sugar gradually.
3
Sift flour with baking powder and salt; blend into beaten mixture.
4
Beat in vanilla.
5
Let butter melt in milk as it heats.
6
When small bubbles form around edge of pan, pour hot milk into batter.
7
Beat to blend thoroughly.
8
Grease pan.
9
Heat oven to 350u00b0.
10
Cook for 20 to 25 minutes.
11
Immediately spread peanut butter on hot cake; refrigerate.
12
Place chocolate bars on cake; put in oven until chocolate melts.
13
Spread and refrigerate.

3441

kcal

Calories

168

Fat

419

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 10 ingredients. The key ingredients include: 1 c. milk, 2 Tbsp. butter, 2 c. flour, 1 tsp. baking powder, and more.

Yes, Peanut Butter Tandycakes 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 Tandycakes

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