Peanut Butter Tandy Cake Recipe
🕒 Cook Time: 25 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 40 minutes
🥄 Servings: 16
🥘 Category: Dessert
Description:
Indulge in the nostalgia of childhood with this Peanut Butter Tandy Cake recipe, a delightful treat reminiscent of peanut butter cups. Passed down through generations, this recipe is a beloved favorite for its rich flavors and comforting sweetness. Pair it with a cold glass of milk for the ultimate treat.
Keywords:
Fruit, Nuts, Kid Friendly, Less Than 60 Minutes, For Large Groups, Oven, Freezer, Easy
Ingredients:
- 1/2 cup skim milk
- 1 cup margarine
- 1/2 teaspoon vanilla
- 1/2 cup sugar
- 1 cup flour
- 1 teaspoon baking powder
- 5 tablespoons peanut butter
- 1 cup chocolate chips
Instructions:
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Preheat oven to 350°F (175°C).
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Heat and mix milk and margarine in a saucepan over low heat until well combined, then set aside to cool slightly.
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In a separate bowl, mix together sugar, flour, baking powder, and vanilla until fully combined.
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Gradually add the milk and margarine mixture to the dry ingredients, stirring until a smooth batter forms.
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Line an 8.5×10-inch baking pan with wax paper, then pour the batter into the prepared pan, spreading it evenly.
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Bake in the preheated oven for 25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and allow it to cool completely in the pan.
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Once cooled, spread peanut butter evenly over the surface of the cake.
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Place the cake in the refrigerator for a few hours to chill and firm up.
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In a microwave-safe bowl, melt the chocolate chips in short intervals, stirring frequently until smooth.
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Spread the melted chocolate evenly over the chilled cake.
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Return the cake to the refrigerator and allow the chocolate to set until firm.
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Once the chocolate is firm, remove the cake from the refrigerator and carefully lift it out of the pan using the edges of the wax paper.
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Cut the cake into squares or rectangles, and serve chilled. Enjoy!
