Homemade Tandy Cake Bars with Peanut Butter and Chocolate
These classic tandy cake bars feature a tender yellow cake base topped with creamy peanut butter and smooth milk chocolate. Perfect for potlucks, bake sales, or family gatherings, these nostalgic treats combine simple pantry ingredients into an irresistible layered dessert. The key to success is spreading the peanut butter while the cake is still warm and timing the chocolate layer just right for easy slicing.
Ingredients
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs
- 2 cups granulated sugar
- 1 ½ teaspoon vanilla extract
- 1 cup whole milk
- 2 tablespoons unsalted butter, cut up
- 1 ¼ cups peanut butter
- 12 oz milk chocolate candy bar, chopped
Instructions
- 1
Preheat oven to 350 degrees F and grease and flour a 10x15 inch pan
- 2
Whisk together flour, baking powder and salt in a bowl and set aside
- 3
Combine milk and butter pieces in a microwave-safe cup
- 4
Beat eggs on medium speed in a mixing bowl, gradually adding sugar while increasing speed until mixture is thick and lemon colored
- 5
Beat in vanilla extract
- 6
Add flour mixture and stir by hand or on lowest mixer speed until fully blended without over-beating
- 7
Heat milk and butter in microwave just until it begins to boil
- 8
Pour hot milk into batter and stir by hand or beat on very low speed until blended and smooth
- 9
Pour batter into prepared pan and spread evenly
- 10
Bake on center rack for 20 to 25 minutes or until a toothpick inserted into center comes out clean
- 11
Drop dollops of peanut butter all over still-warm cake and spread evenly to edges
- 12
Let cool at room temperature for about 20 minutes, then refrigerate to set peanut butter for about 1 hour
- 13
Melt chocolate in microwave-safe dish and spread evenly over peanut butter layer
- 14
Refrigerate just until chocolate is firm but not too hard to avoid cracking when slicing
- 15
Slice into bars
Tips
Watch the milk and butter mixture carefully when heating as it can boil over quickly in the microwave.
Spread peanut butter while cake is still warm for easier application and better adhesion to the cake layer.
Don't refrigerate chocolate layer too long or it will crack when cutting - aim for firm but not hard.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1-2 days ahead and stored covered. Best served at room temperature.
Serve at room temperature for best texture and flavor.
Common Mistakes
Don't over-beat the batter after adding flour to avoid tough cake
Don't let chocolate get too hard in refrigerator or it will crack when cutting
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture
Nut-Free Alternatives
FAQ
Can I halve this recipe?
Yes, use a 9 inch square metal pan and bake for 20 minutes. You can also quarter the recipe using a 1/8 sheet pan.
What if my chocolate cracks when cutting?
The chocolate was too cold and hard. Let it warm slightly at room temperature before cutting, or next time refrigerate for less time.
How long will these bars keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality and freshness.