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Desserts


Peanut Butter Tandy Cakes

 

24 Servings


  • 3 tablespoons vegetable oil
  • 4 large 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 12-ounce package 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.

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