Irresistible Peanut Butter Tandy Kakes

My love for these Irresistible Peanut Butter Tandy Kakes started as kid when my Dad would bring home boxes of different Tastykakes® from the local grocery store. The first box I would open (READ: tear into) was their Peanut Butter Kandy Kakes. If you’ve never heard of the Tastykakes brand before, they are a Philly based product retail line of baked goods like donuts, pies, pastries, and snack cakes. And according to their website, their top-selling item in the entire Tastykake line of products is the…wait for it…PEANUT BUTTER KANDY KAKES! And I’m totally not at all surprised with that fun fact!

what are peanut butter tandy kakes?

When I posted my InstaStory yesterday teasing my irresistible peanut butter tandy kakes recipe, I received a few replies from my fellow bloggers letting me know how amazing it looked, but they had also never heard of  a “tandy kake” before. This delicious treat goes by a couple of names—Tandy Cakes, Tandy Kakes, or Kandy Kakes. I’ve always known Tandy Kakes as the original name of the product from the store (which later became Kandy Kakes to avoid confusion with another similar sounding company), then there are others that simply call them Tandy Cakes. People interchange the names a lot, but they’re the same thing and they all taste really good!

This peanut butter tandy kakes recipe is a bottom layer of moist white or yellow cake, followed by a thin, creamy layer of peanut butter, and then the pièce de résistance—the layer of melted chocolate that’s poured evenly over the top. Sweet Lord, just writing that out makes me salivate!

The recipe is very easy to prep and the cake part takes hardly any time to bake! You simply make the cake batter (see baking tip below), let it cool, add the peanut butter, and then cover with the cooled melted chocolate! Don’t you just love recipes like this?

baking tip – cracking eggs for beginners

When cracking the eggs to add into the batter, if you get any shell in the yolk, take one half of the shell to scoop out the broken off piece. I have found it to be far less messy and easier to go this route then trying to use my fingers or a spoon.

The only hard part with this recipe? Refrigerating them for at least a half hour before cutting them into squares.

Enjoy!

Irresistible Peanut Butter Tandy Kakes

★★★★★ 5 from 2 reviews

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Approx. 32 bars
• Category: Bars and Brownies
• Method: Baking
• Cuisine: Dessert

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Description

Whether you call them Tandy Kakes, Tandy Cakes, or Kandy Kakes, you’ll be calling them irresistible no matter what after you make them! Break out the jelly roll pan ’cause this treat is a winner!

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Scale 1x2x3x

Ingredients

• 2 cups All-Purpose Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 2 cups Granulated Sugar
• 2 tablespoons Vegetable Oil
• 4 Large Eggs
• 1 teaspoon Vanilla Extract
• 1 cup Milk
• 1 1/2 cups of Peanut Butter
• 1, 12 ounce bag of Semi-Sweet Chocolate Chips

recommended baking tools

• 10″ x 15″ Jelly Roll Pan

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Instructions

1. Adjust the oven rack to the 2nd level position and preheat your oven to 350ºF.
2. Coat a 10″ x 15″ jelly roll pan with a flour-based baking spray. Set aside.
3. In a medium size bowl, whisk together the flour, baking powder, and salt. Set dry mixture aside.
4. Using your hand-mixer or stand mixer fitted with the paddle attachment on medium- to medium-high speed, mix together the sugar, oil, eggs, and vanilla extract until fully combined.
5. Switching the mixing speed to low, add in the milk and then the dry mixture (flour, baking powder, and salt).
6. Pour the batter into the jelly roll pan, giving it a few taps to get out any air bubbles before placing it in the oven.
7. Bake for 25 minutes at 350ºF.
8. Once done, remove from the oven and place on cooling rack until completely cooled.
9. Using a spatula, spread a thin layer of peanut butter over the top of the cake.
10. In a medium-sized bowl, melt the chocolate in the microwave (every 30-45 seconds on high, stirring it each time) until completed melted. Cool slightly before spreading over the top of the peanut butter.
11. Refrigerate for at least 30 minutes before cutting into squares.

Notes

When cracking eggs, if you get any shell in the yolk, take one half of the shell to scoop out the broken off piece. I have found it to be far less messy and easier to go this route then trying to use my fingers or a spoon.

Recipe adapted from the 2001, A Taste of Bedminster Elementary cookbook.

Keywords: tandykakes, kandykakes, tandy kakes, tandy cakes, kandy kakes, chocolate, peanut butter, yellow cake

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