Peanut Butter Tandy Kakes

Peanut Butter Tandy Kakes

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jo Leary


Tastykake baking company has been around for over 50 years on the East Coast. A favorite are their Tandykakes. This recipe is similar to those sold in the store.


★★★★★ 1 vote

a crowd


  • 1 c
  • 2 Tbsp
  • 2 c
  • 1 pinch
  • 1 tsp
    baking powder
  • 2 c
  • 4
  • 1 tsp
  • 12 oz
    chocolate chips
  • 1 jar(s)
    peanut butter

How to Make Peanut Butter Tandy Kakes


  1. Scald milk & butter (bring almost to a boil) set aside.
  2. Sift flour, salt, baking powder, sugar. Add eggs and vanilla. Mix well.
  3. Pour milk into batter. Mix slowly till combined (it will splash) .. then mix for 2 minutes.
  4. Pour into greased Jellyroll pan. Bake at 350 for 20-25 minutes. Cake will be slightly brown around the edges.
  5. COOL. (DO NOT REMOVE FROM PAN). When cake is completely cool, spread Peanut Butter over cake. Refridgerate for 15 minutes.
  6. Melt Choc Chips and spread over peanut butter. Cut into small squares & refrigerate until choc hardens. Cut again.
  7. Store in tupperware layered with waxed paper.

Printable Recipe Card

About Peanut Butter Tandy Kakes

Course/Dish: Other Snacks
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tags: Quick & Easy For Kids

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