Peanut Butter Tandy Cakes

Cake, peanut butter, and chocolate are oh-so-good together and just happen to be the major players in these yummy little cakes. TastyKake” a company from Philadelphia, makes a version of these and I gobbled up quite a few of them growing up. Back then TastyKakes were only available in the northeast but have recently branched out a bit. This homemade version is truly superior to the original and pretty much foolproof to make. They take a little time, but trust me — they are worth it.

Note: This is technically a halved recipe. I often half recipes because I don’t have many people to feed (aka, I’d eat too many) but if you’d like more of the goodness, just double the recipe, bake in a large cookie tray with sides, and increase baking time by 5 minutes or so.


  • 1 cup flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup scalded milk
  • 1 tbsp butter (melted in milk)
  • 1 tsp baking powder
  • 1/2 tsp vanilla
  • 1/2 cup creamy peanut butter
  • 4 oz milk chocolate chips or bar
  • 1/2 tbsp coconut oil (or solid shortening)


Beat eggs until thick. In separate bowl, stir together flour, sugar and baking powder. Mix into eggs until fully incorporated. Add vanilla and scalded milk mixture. Pour batter into a greased and floured small jelly roll pan (12 X 9) and bake at 350 degrees for 15-20 minutes or until a toothpick comes out clean.

Immediately spread peanut butter over hot cake. Refrigerate until peanut butter is set and cake is completely cooled. Melt chocolate and oil together in a double boiler. Spread melted chocolate over cake.

Refrigerate until chocolate hardens (about 30 minutes). Cut into 24 squares and try to eat just one!

Nutritional Information:

Per square: Calories: 161, Carbs: 19, Fat: 8, Protein: 4, Sugar: 13, Fiber: 1

Up next Summer Spiked Punch With so many things to celebrate these days, drinks are in order. This cocktail is more like a dessert and drink in one and it’s perfect on a hot Tropical Ambrosia Salad
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