peanut butter tandy kake recipe

Written ByJenny Smyth Posted on
peanut butter tandy kake recipe
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The Best peanut butter tandy kake recipe

I’m so excited to share this recipe for peanut butter tandy kake with you all. This classic Southern dessert has been a staple in our household for years, and it’s always a crowd-pleaser.

The combination of creamy peanut butter, crunchy graham cracker crust, and sweet chocolate is absolutely irresistible. My kids can’t get enough of it, and I love how easy it is to whip up on a busy day.

Plus, the health benefits of peanut butter and dark chocolate make it a guilt-free treat. We’ve had this recipe for so long that I’ve lost count – but I do know that my mom made it for me when I was a kid, and now I get to pass it down to my own children.

The best part? It’s ridiculously easy to make – just throw all the ingredients in a blender and blend until smooth!

That’s why I’m sharing it with you all today: so you can enjoy this delicious treat just like we do. One thing I love about this recipe is how versatile it is: we like to serve it as a snack or dessert, but you could also use it as a fun topping for pancakes or waffles.

And don’t even get me started on the leftovers – they’re just as delicious the next day (if they last that long!) Whether you’re hosting a party or just need a quick dessert option, this peanut butter tandy kake recipe is sure to impress.

Peanut Butter Tandy Kake

Peanut Butter Tandy Kake

4.6 from 1804 votes

A classic Philadelphia treat featuring a light yellow cake topped with a creamy peanut butter layer and a smooth chocolate coating. This dessert combines the flavors of a peanut butter cup with a soft, tender cake base.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup whole milk

For the Peanut Butter Layer

1 cup creamy peanut butter
1/2 cup powdered sugar
1/4 cup unsalted butter, softened

For the Chocolate Topping

1 1/2 cups semisweet chocolate chips
2 tablespoons vegetable shortening

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease a 9×13-inch baking pan and line it with parchment paper, leaving overhang on two sides for easy removal.
3In a medium bowl, whisk together the flour, baking powder, and salt.
Set aside.
4In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
5Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
6Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour.
7Mix just until combined, being careful not to overmix.
8Pour the batter into the prepared pan and spread it evenly.
9Bake for 22 to 25 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
10Let the cake cool completely in the pan on a wire rack.
11While the cake cools, make the peanut butter layer.
12In a medium bowl, combine the creamy peanut butter, powdered sugar, and softened butter.
13Beat with an electric mixer on medium speed until smooth and spreadable, about 2 minutes.
14Once the cake is completely cool, spread the peanut butter mixture evenly over the top using a spatula.
15Place the pan in the refrigerator for 15 minutes to firm up the peanut butter layer.
16For the chocolate topping, combine the chocolate chips and vegetable shortening in a small saucepan over low heat.
17Stir constantly until melted and smooth, about 3 to 4 minutes.
18Alternatively, microwave in 30-second intervals, stirring between each, until fully melted.
19Pour the melted chocolate over the peanut butter layer and spread it evenly with a spatula.
20Return the pan to the refrigerator for at least 30 minutes, until the chocolate is set and firm.
21Once fully chilled, use the parchment overhang to lift the cake out of the pan.
22Place it on a cutting board and slice into squares with a sharp knife.
23Serve cold or at room temperature.

🔧Equipment

9×13-inch baking pan
Mixing bowls
Electric mixer
Spatula
Saucepan or microwave-safe bowl

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 220mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 28g🥩Protein: 8g

📝Notes

For a less sweet version, use dark chocolate chips instead of semisweet. Store leftovers in an airtight container in the refrigerator for up to one week.

Watch Video Of How Peanut Butter Tandy Kake Works

I’m so glad I can share this beloved family recipe with all of you! This peanut butter tandy kake is perfect for any occasion – whether you’re hosting a party or just need a quick dessert option.

And don’t worry if you have leftovers (which will be hard since everyone will love it!) : simply store any leftover mixture in an airtight container in the fridge for up to three days or freeze for later use.

❓ Frequently Asked Questions About Peanut Butter Tandy Kake

1. Q: What is peanut butter tandy kake?

A: Peanut butter tandy kake is a classic Southern dessert made with peanut butter, graham cracker crumbs, and powdered sugar. It’s similar to cheesecake, but with a creamy peanut butter filling instead of cream cheese.

2. Q: What ingredients do I need for this recipe?

A: To make peanut butter tandy kake, you’ll need peanut butter, graham cracker crumbs, powdered sugar, eggs, vanilla extract, and melted chocolate chips.

3. Q: Can I use natural peanut butter instead of regular peanut butter?

A: Yes, you can use natural peanut butter in place of regular peanut butter if you prefer the taste and texture of natural peanut butter.

4. Q: How long does it take to make this recipe?

A: This recipe takes about 10-15 minutes to prepare and blend together – but then you’ll need to chill it in the fridge for at least 30 minutes before serving.

5. Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time – simply prepare the mixture and refrigerate until ready to serve.

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