Irresistible Peanut Butter Tandy Kakes

Image of stacked homemade peanut butter kandy kakes on a white dessert plate.

5 from 7 votes

Irresistible Peanut Butter Tandy Kakes

Irresistible Peanut Butter Tandy Kakes combine a moist vanilla sponge cake, a creamy peanut butter layer, and a rich, semi-sweet melted chocolate that's spread all over the top. It's a childhood, classic favorite recipe that's easy to make and—whether you call them tandy kakes, kandy kakes, or tandy cakes—they are simply out of this world!

Prep Time15

Cook Time30

Chill Time1

Total Time1 45

Course: Bars and Brownies

Cuisine: Dessert

Servings: servings

Author: Jennifer

Ingredients

2 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
2 cups Granulated Sugar
2 tbsp Vegetable Oil
4 Large Eggs room temperature
1 tsp Vanilla Extract
1 cup Milk
1 1/2 cups Creamy Peanut Butter no-stir recommended
12 oz Semi-Sweet Chocolate Chips
1 tbsp Coconut Oil optional add on with the chocolate chips

Instructions

Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
2 cups All-Purpose Flour, 1 tsp Baking Powder, 1/2 tsp Salt
Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
2 cups Granulated Sugar, 2 tbsp Vegetable Oil, 4 Large Eggs, 1 tsp Vanilla Extract
Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
1 cup Milk
Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
Bake for 28-30 minutes at 350ºF.
Remove from the oven and place on a wire cooling rack to cool completely.
Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
1 1/2 cups Creamy Peanut Butter
In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
12 oz Semi-Sweet Chocolate Chips, 1 tbsp Coconut Oil
Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

Video

Notes

Peanut butter tandy kakes will last up to 4-5 days in an airtight container in the refrigerator.

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

Nutrition