Most people have heard of the packages of peanut butter Tandy-cakes that come in a box. These are not those… almost. These, in my very biased opinion, are better. I don’t make these goodies often because of peanut allergies in my household. However, they make a great potluck, or cookout bring along.
There is no background story with these, just a recipe I found in my great aunt’s recipe folder. From what I’ve gathered my great uncle loved peanut butter and these were a large favorite of his. These read as a summer treat to me. I picture playing in a sprinkler, burgers on the grill and a table of snacks ready to be attacked.
Print RecipePeanut Butter Tandy-cakes
Ingredients
- 4 eggs
- 2 c sugar
- Pinch salt
- 2 T oil
- 1 t vanilla
- 1 t baking powder
- 1 c flour
- 2 c milk
- 18 oz creamy peanut butter
- 14 oz chocolate melted
Instructions
- Preheat the oven to 350 F. Mix together eggs, sugar, salt, oil, vanilla and baking powder. Add in half of the flour, milk and the rest of the flour.
- Pour into a greased jelly roll pan. Bake for 15-30 minutes. Check for doneness with your finger. Let cool for 1 minute then spread the peanut butter over the cake. Refrigerate until peanut butter is firm. Spread melted chocolate over peanut butter and score immediately.
- Refrigerate until chocolate is firm. Cut into squares and store in a airtight container.
Whether you’re making these to take to your next cook out or to throw in the lunchbox, they are going to be a crowd pleaser. Even if your crowd is your co-worker shoulder surfing your lunch or your kids trading at the lunch table.
