Tandy Takes
A rich, sweet treat featuring a cake topped with peanut butter and melted chocolate, perfect for satisfying dessert cravings and sharing with friends and family.
Ingredients
Instructions
- Mix all ingredients and bake on a cookie sheet at 350°F for 15 minutes.
- While warm, spread peanut butter on top of the cake.
- Refrigerate until cool.
- Melt the 8 oz. Hershey Candy bar or chocolate chips.
- Spread melted chocolate over the cooled cake.
- Cut into pieces and serve.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before mixing. If you want a richer flavor, consider using brown sugar instead of white. You can substitute the melted butter with coconut oil for a dairy-free option. Make sure to keep an eye on the baking time, as ovens can vary. For a fun twist, try adding chopped nuts or sprinkles to the chocolate topping.
Serving Suggestions
Cut into squares and serve as a delightful dessert or snack. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing contrast, serve it alongside fresh fruit or a light salad. For a unique experience, offer it with a slice of Karen'S Apple Pound Cake for a sweet variety.
Storage & Reheating
After the cake has cooled completely, store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place individual pieces in the microwave for about 10-15 seconds. Alternatively, you can enjoy it cold straight from the fridge, which enhances the chocolate flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Tandy Takes contains roughly 690 calories, with 6g protein, 85g carbohydrates, and 6g fat. It is an excellent source of calcium (34% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1154mg per serving (50% 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 a different type of milk in this recipe?
Yes, you can use any type of milk, including almond or oat milk, to make this recipe dairy-free. Just keep in mind that the flavor and texture may vary slightly depending on the milk used.
What can I do if I don't have a cookie sheet?
If you don't have a cookie sheet, you can use a 9x13 inch baking dish instead. Just ensure to adjust the baking time, as the cake may take a little longer to bake in a deeper pan.
Can I make this recipe ahead of time?
Absolutely! You can prepare the cake a day in advance. Just follow the recipe as directed, let it cool completely, and store it in the refrigerator. The flavors will meld beautifully overnight.
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).