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Peanut Butter Tandy Cake

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Servings: 24
Author: Melanie - Gather for Bread


  • 1 1/2 cups sugar
  • 2 tablespoons coconut oil or may substitue canola oil
  • 2 tablespoons unsalted butter melted
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk I used 2%
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 12 ounces chocolate chips
  • 3/4 cup peanut butter


  • Grease a (15 x 10 x 1 inch) jelly roll pan. Set aside.
  • In a large mixing bowl combine sugar, oil and butter. Mix just until combined. Add eggs one at a time, mixing after each addition. Add vanilla extract, milk, flour and baking powder. Mix until fully combined. Pour into jelly roll pan. Bake at 350 for about 20 minutes or until very lightly browned.
  • Spread peanut butter over hot cake. Cool.
  • Melt chocolate chips in microwave in microwave safe bowl.
  • Spread melted chocolate over cooled cake. Cut into bars before chocolate is completely set.


Feel free to adjust the amount of peanut butter to your liking. I like a thin layer. But it would be no problem to just smear on a bit extra if you like more of a peanut butter taste.