Crunchy Peanut Cake Bars Recipe
Crunchy Peanut Cake Bars Recipe photo by Taste of Home

Crunchy Peanut Cake Bars Recipe

Publisher Photo
A bakery favorite inspired us to create this recipe. Individual pieces of white cake are coated with a crunchy peanut coating.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 1-3/4 hours Bake: 30 min. + standing
MAKES:20 servings
TOTAL TIME: Prep: 1-3/4 hours Bake: 30 min. + standing
MAKES: 20 servings

Ingredients

  • 1/2 cup butter, softened
  • 1-1/2 cups sugar
  • 4 egg whites
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/3 cups buttermilk
  • GLAZE:
  • 7-1/2 cups confectioners' sugar, divided
  • 1 cup milk, divided
  • 1 teaspoon vanilla extract, divided
  • 2 cans (12 ounces each) salted peanuts, chopped, divided

Nutritional Facts

1 piece equals 562 calories, 24 g fat (6 g saturated fat), 14 mg cholesterol, 299 mg sodium, 79 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. For glaze, in a shallow bowl, mix 3-3/4 cups confectioners' sugar, 1/2 cup milk and 1/2 teaspoon vanilla until smooth. Place one can of peanuts in another shallow bowl.
  4. Cut cake into 20 bars. Coat the top and sides of each square with glaze, then roll in nuts. Place on wire racks over waxed paper; let dry completely.
  5. Make a second batch of glaze with the remaining confectioners' sugar, milk and vanilla. Coat cake squares a second time, then roll in remaining nuts. Let dry completely. Yield: 20 bars.
Originally published as Peanut Cake Bars in Taste of Home Christmas Annual Annual 2009, p167

Nutritional Facts

1 piece equals 562 calories, 24 g fat (6 g saturated fat), 14 mg cholesterol, 299 mg sodium, 79 g carbohydrate, 3 g fiber, 12 g protein.

Reviews for Crunchy Peanut Cake Bars

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 25, 2013

What a mess! IMO, this cake is too soft to work with; the bars began to break when I tried to ice them. I see that it was suggested to freeze the cake first---I had no room in the freezer to do this. I also think that the ratio of milk to powdered sugar is too thick; it didn't adhere well, and just tore the cake even more. I don't know how the recipe arrived at 20 bars; the best I could do was sixteen. I don't think I'm going to apply the second coat of icing and peanuts, as I'm afraid of tearing the cake bars even more. I may try this recipe one more time, but as a 9x13 cake, pouring the glaze over the top, then sprinkling on the peanuts.

MY REVIEW
Reviewed Oct. 22, 2011

When I was a young lad, the bakery made these with a sponge cake recipe. I'm 70 and still love them whether a sponge cake or white cake like your recipe. Will try the jarred peanut idea. Hmm. Sounds great.

MY REVIEW
Reviewed Oct. 18, 2011

I have been making these since I was a little girl and could hold a knife to help my grandmother frost them and roll them in the peanuts. They were always a special treat at the holidays.

MY REVIEW
Reviewed Oct. 16, 2011

My Grandmother made thses for my "wedding cake" over 30 years ago. She stacked them up in a pyramid. We didn't have to do any cake cutting and everyone loved them.

MY REVIEW
Reviewed Oct. 15, 2011

I use this in my bakery but I make a gluten free cake, cut into 1 inch cubes and drizzle the finished product in a milk chocolate drizzle calling them chocolate peanut cubes!!! Works great with regular cake cubes too!

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