Peanut Butter Tandy Kakes
Creamy peanut butter layered over a rich chocolate topping creates these indulgent peanut butter Tandy Kakes, perfect for satisfying sweet cravings and sharing with friends.
Ingredients
Instructions
- Cream eggs and sugar together until well combined.
- Add flour, baking soda, salt, vanilla, and 1 teaspoon of cooking oil alternately with milk, beating well after each addition.
- Pour the batter onto a greased cookie sheet with sides.
- Bake at 350°F for 25 minutes.
- While still hot, spread with creamy peanut butter.
- Allow to cool in the refrigerator.
- Melt the Hershey chocolate bar with 1 teaspoon of oil in a double boiler.
- Spread the melted chocolate over the peanut butter layer.
- Refrigerate until the chocolate is set and the cake is cooled.
- Cut into squares and serve.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter instead of creamy for a more pronounced taste. If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. Ensure all ingredients are at room temperature for better mixing. You can also experiment with other toppings like caramel or nuts to enhance the dessert, similar to Pumpkin Pie Dessert Squares.
Serving Suggestions
These Peanut Butter Tandy Kakes are perfect for parties and can be served alongside a glass of cold milk or coffee for a delightful treat. They also pair beautifully with Icy Cupcakes for a sweet dessert platter. Consider garnishing with crushed peanuts or a drizzle of Quick Caramel Sauce for added flair and flavor.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to one week to maintain freshness. If you want to freeze them, cut the squares, layer them with parchment paper, and place them in a freezer-safe container. To enjoy them again, thaw in the refrigerator overnight or let them sit at room temperature for about 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter Tandy Kakes contains roughly 437 calories, with 7g protein, 67g carbohydrates, and 6g fat. It is an excellent source of vitamin C (26% of the Daily Value) and iron (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 677mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add texture to the Tandy Kakes, making them even more delightful. Just keep in mind that the distribution of peanut butter may be less smooth, which can change the mouthfeel slightly.
Can I make this recipe dairy-free?
Absolutely! Substitute the milk with a non-dairy alternative like almond milk or oat milk. Ensure that the chocolate you use is also dairy-free if you're looking for a completely dairy-free dessert.
How can I make these Tandy Kakes more chocolatey?
To amplify the chocolate flavor, consider adding chocolate chips to the batter before baking. You could also drizzle melted chocolate over the top for an extra layer of indulgence. This would complement the peanut butter beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).