Skip to navigation

Go Home
Go Back to List
Recipe Search



Peanut Butter Tandy Cakes


3 Tablespoons vegetable oil
4 eggs
¼ teaspoon salt
2 cups sugar
2 cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 bag (12 ounces) semi-sweet chocolate chips

Blend together 2 tablespoons of the oil, eggs, salt, and sugar. Alternate in the flour, milk, and vanilla. Bake in well greased jelly roll pan for 20 to 25 minutes at 350° F.

Remove and immediately spread with the peanut butter. Refrigerate until peanut butter is cool and hard.

Melt chocolate chips with remaining 1 tablespoon oil, and spread over peanut butter. Chill until set.

Cut into 24 squares.