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

Crunchy Peanut Cake Bars Recipe

Read Reviews
4 11 10
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
Test Kitchen Approved
TOTAL TIME: Prep: 1-3/4 hours Bake: 30 min. + standing
MAKES: 20 servings


  • 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.


  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 piece 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

Reviews for Crunchy Peanut Cake Bars

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 13, 2016

"I have been making these cake bars for years. I get requests every year. They can be messy. The trick is ti freeze the cut cake and only take out a few at a time before rolling them in to the peanuts. I also use chocolate cake and add alittle flour in the cake mixes to make a more solid cake"

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."

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."

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."

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."

Loading Image