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Peanut Butter Snack Cakes

 Peanut Butter Snack Cakes
My Aunt introduced this cake to my family, and it became a favorite. It was simple enough to make for dorm study breaks in college and was the most requested snack.
36 ServingsPrep: 25 min. Bake: 15 min. + chilling

Ingredients

  • 2 cups sugar
  • 1 cup 2% milk
  • 4 eggs
  • 2 tablespoons canola oil, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup creamy peanut butter
  • 1-1/3 cups milk chocolate chips

Directions

  • In a small bowl, beat the sugar, milk, eggs, 1 tablespoon oil and
  • vanilla until well blended. Combine flour and salt; gradually beat
  • into sugar mixture.
  • Transfer to a greased 15 in. x 10-in. x 1-in. baking pan. Bake at
  • 350° for 15-20 minutes or until a toothpick inserted near the
  • center comes out clean. Place on a wire rack. Drop peanut butter by
  • tablespoonfuls onto cake; gently spread evenly. Cool completely.
  • Refrigerate for 30 minutes.
  • Melt chocolate chips with remaining oil; stir until smooth. Spread
  • over peanut butter layer. Refrigerate until set. Let stand at room
  • temperature for 20 minutes before cutting into bars. Refrigerate
  • leftovers. Yield: 3 dozen.

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Peanut Butter Snack Cakes (continued)

Nutritional Facts: 1 piece equals 160 calories, 7 g fat (2 g saturated fat), 25 mg cholesterol, 60 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.