Peanut Butter Snack Cakes Recipe

3 1 1
Peanut Butter Snack Cakes Recipe
Peanut Butter Snack Cakes Recipe photo by Taste of Home
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Peanut Butter Snack Cakes Recipe

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3 1 1
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in 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.
Originally published as Peanut Butter Snack Cakes in Reminisce October/November 2010, p43

Nutritional Facts

1 each: 160 calories, 7g fat (2g saturated fat), 25mg cholesterol, 60mg sodium, 22g carbohydrate (16g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 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
  1. 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.
  2. Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted in 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.
  3. 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.
Originally published as Peanut Butter Snack Cakes in Reminisce October/November 2010, p43

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MY REVIEW
beckworld User ID: 1937868 114094
Reviewed Oct. 17, 2011

"I'm not sure, is the filling supposed to be non-cake or cooky-like? I wonder if my batter mixed correctly. My filling is similar to the texture of a lemon bar. The snack cakes are very tasty, with the chocolate and peanut butter. I like keeping them and eating them frozen."

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