Peanut Butter Tandy Bars Recipe

Reviews More Reviews

Most Helpful Positive Review

Jan 20, 2009

For the users questioning the batter of the cake. It is not a cookie or cake batter, but a hot milk sponge cake and should be very runny when poured. Make sure you use the recommended size pan and you should be fine. I do not spread the PB on the cake while warm, but wait for it to cool and set up. Then I micro the PB for a few seconds to make it a bit runny, it is much easier to spread it this way. Allow that layer to set up and then spread the melted chocolate layer. It is a time consuming recipe because of the cool down times between layers, but is well worth the effort. Received the biggest compliment the last time I made it for a party... I brought home an empty pan.

—CHELL66

See full review »

Most Helpful Critical Review

Aug 29, 2002

I am a very good cook and I couldn't follow these directions to make these correctly. They were not detailed enough. I think the recipe calls for too much milk, because the batter was like cake mix, and not like cookie dough. I think I whipped the eggs and sugar too long, but the "cookie" part was like a cake, and a very spongy one at that. It took well over half an hour to cook at 350 degrees. When I took it out at 20 minutes, the peanut butter broke through the “skin” and sunk. It seemed like cake with peanut butter and chocolate on top. Is this recipe supposed to be cookie-ish or cake-y? I didn’t like these very much and probably won’t make again.

—Jen Graham

See full review »

8 Ratings

Mar 20, 2004

I followed the directions and the "cake" part was still very runny. So I went for 5 minutes more for total of 20 minutes. The top was brown and seemed set, until I put the peanut butter on. The P.B. sunk through the cake and when I went to spread it, it tore up the top. There is something majorly wrong with this recipe. I would do this one again.

—EAGL2056

See full review »

May 03, 2013

I have 6 of the 7 x 11 inch pans here at home. They were purchased 40 years ago. I'm 66 years old and I have not seen these pans used in a recipe in many years. The pans are great for a nice, thick brownie. I will be using the jelly roll pan when I make the Tandy cake. I love these cakes and I do think the smaller pan will make them just too thick.

—momster

See full review »

Dec 10, 2011

This is an awesome recipe when made in a JELLY ROLL PAN. The problem with this recipe, as stated here, is that the pan size is wrong. I have never heard of an 11 x 7 pan. My jelly roll pan, however, measures ~12 x 17, so I think we have a major typo here!!!

—Lisa P

See full review »

Apr 24, 2008

Great recipe for a minimal set of ingredients. Warmed up the peanut butter to make it spread a little easier. I used a melted down easter bunny for the chocolate. The cake was more cake-y than I expected and less of a bar consistency, but it's super-good. Sped up the process using the freezer.

—ILLYRIAS

See full review »

Aug 29, 2002

These are a family favorite!

—MOMCROSS

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Peanut Butter Bars V

Peanut Butter Bars IV

Chocolate Peanut Butter Bars III

Peanut Butter Bars III

Peanut Butter Cornflake Crunch Bars

Peanut Butter Bars VII

Monkey Peanut Butter Bars

Chocolate Peanut Butter Bars I

Peanut Butter Cup Bars

Peanut Butter Bars II

ADVERTISE WITH US

Nutrition

Calories
230 kcal
12%

Carbohydrates
32.7 g
11%

Cholesterol
36 mg
12%

Fat
9.5 g
15%

Fiber
1.6 g
6%

Protein
5.8 g
12%

Sodium
130 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Peanut Butter Tandy Bars

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 230
Calories from Fat: 86

% Daily Value *
Total Fat 9.5g 15 %
Saturated Fat 3.2g 16 %
Cholesterol 36mg 12 %
Sodium 130mg 5 %
** Potassium 108mg 3 %
Total Carbohydrates 32.7g 11 %
Dietary Fiber 1.6g 6 %
Protein 5.8g 12 %
Sugars 22.9g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 6 %
Iron 14 %
** Thiamin 10 %
** Niacin 23 %
** Vitamin B6 5 %
** Magnesium 8 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.