Peanut Butter Tandy Bars Recipes

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PEANUT BUTTER CANDY BARS



Peanut Butter Candy Bars image

These delicious bars taste like peanut butter cups! We enjoy these any time of the year!

Provided by KARILK

Categories     Desserts     Candy Recipes     Chocolate Candy Recipes

Time 30m

Yield 35

Number Of Ingredients 6

1 ½ cups margarine, melted
2 cups peanut butter
4 ½ cups confectioners' sugar
2 cups graham cracker crumbs
½ cup margarine
2 cups semisweet chocolate chips

Steps:

  • Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan.
  • Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 28.1 g, Fat 21.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 218.1 mg, Sugar 23.3 g

PEANUT BUTTER TANDY BARS



Peanut Butter Tandy Bars image

A wonderful three layer bar cookie. Great for any occasion. Enjoy!

Provided by LuAnn Connolly

Categories     Desserts     Cookies     Bar Cookie Recipes

Yield 24

Number Of Ingredients 9

4 eggs
2 cups white sugar
1 cup milk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup peanut butter
8 (1 ounce) squares semi-sweet chocolate

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11x 7 inch baking pan.
  • In a large bowl, combine eggs and sugar. Mix until light. Stir in the milk and vanilla extract. Sift together the flour, baking powder, and salt. Stir this into the egg mixture until well blended. Pour into prepared pan, spread evenly, and bake for 15 to 20 minutes.
  • While still warm from the oven, spread the peanut butter over the top of the bars. Then cool in the refrigerator.
  • Melt the chocolate candy bar in the microwave or over a double boiler. Spread the melted chocolate over the cooled peanut butter layer and refrigerate again until chocolate is set. Cut into squares.

Nutrition Facts : Calories 230 calories, Carbohydrate 32.7 g, Cholesterol 31.8 mg, Fat 9.5 g, Fiber 1.6 g, Protein 5.8 g, SaturatedFat 3.2 g, Sodium 130.3 mg, Sugar 22.9 g

PEANUT BUTTER CANDY BARS



Peanut Butter Candy Bars image

Melted chocolate and butterscotch chips create the candy top for an easy peanut butter bar.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
3 tablespoons vegetable oil
1 tablespoon water
1 egg
1 cup chocolate chips
1 cup butterscotch chips

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix, oil, water and egg until soft dough forms. Press into pan. Bake 15 to 18 minutes or until edges are light golden brown. Cool 10 minutes.
  • In small microwavable bowl, microwave chocolate chips and butterscotch chips on High 1 to 1 1/2 minutes or until melted. Spread evenly over base. Refrigerate 30 minutes or until set. For bars, cut into 9 rows by 4 rows.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Bar, Sodium 75 mg, Sugar 12 g, TransFat 0 g

GRANDMA'S TANDY KAKE



Grandma's Tandy Kake image

My grandmother made this for all our family gatherings. Everyone loves it now I make it for every party we attend or host. -John Morgan III, Lebanon, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 24 servings.

Number Of Ingredients 10

4 large eggs, room temperature
2 cups sugar
1 cup 2% milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1-3/4 cups creamy peanut butter
5 milk chocolate candy bars (1.55 ounces each), chopped
2 tablespoons butter

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in milk and vanilla. In another bowl, combine flour, baking powder and salt; gradually add to egg mixture and mix well., Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until lightly browned. Cool 15 minutes on a wire rack. Spread peanut butter over top; cool completely., In a double boiler or metal bowl over simmering water, melt chocolate and butter; stir until smooth. Gently spread over peanut butter. Refrigerate 30 minutes or until firm.

Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 156mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 7g protein.

PEANUT BUTTER TANDY CAKE



Peanut Butter Tandy Cake image

This is a clone of Tastycake's "Peanut Butter Tandy Cake" snack cakes. It is easy, inexpensive, and tastes just like the real thing. Great to put in lunch boxes! I guarantee the kids will adore you for this one! Wrap individual pieces in wax paper to put into lunches. Peanut butter, chocolate, and cake...now who could ask for more!?!?!

Provided by Manda

Categories     Bar Cookie

Time 30m

Yield 1 twelve x fifteen inch sheet cake

Number Of Ingredients 13

4 eggs
1 teaspoon vanilla
2 cups sugar
2 teaspoons melted margarine
2 cups flour
2 teaspoons baking powder
1 cup milk
1 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1 cup powdered sugar
3 tablespoons margarine
2 tablespoons milk
1/2 teaspoon vanilla

Steps:

  • Beat eggs until nice and yellow.
  • Add other cake ingredients, except peanut butter and beat well.
  • Spread batter onto greased 12x15-inch cookie sheet, and bake at 350 degrees for 12-15 minutes.
  • Remove from oven and spread with peanut butter while still hot.
  • When cool, frost with icing.
  • To prepare icing, combine all icing ingredients and beat with electric mixer until smooth.

PEANUT BUTTER TANDY CAKE



Peanut Butter Tandy Cake image

Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 1/2 cups creamy peanut butter
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
1 container Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
  • Make cake batter as directed on box using cake mix, water, oil and eggs. Pour batter into pan.
  • Bake 17 to 23 minutes (19 to 26 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
  • In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
  • Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting.
  • Spread frosting over peanut butter layer on cake. Store loosely covered.

Nutrition Facts : Calories 320, Carbohydrate 32 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 21 g, TransFat 1 g

NUT-LICIOUS PEANUT BUTTER BARS



Nut-Licious Peanut Butter Bars image

My friends were astonished to find out these bars were not button-busting. We nick named them bamboozled bars! -Hannah Wolters, Culleoka, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 dozen.

Number Of Ingredients 22

CRUST:
1-1/2 cups reduced-fat graham cracker crumbs (about 10 whole crackers)
1/3 cup honey
2 tablespoons butter, melted
NUT TOPPING:
1/4 cup chopped pecans
1/4 cup chopped walnuts
2 tablespoons honey
1-1/2 teaspoons ground cinnamon
FILLING:
12 ounces fat-free cream cheese
2/3 cup peanut butter
3 tablespoons butter, softened
1/2 cup confectioners' sugar
1/2 cup honey
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon maple flavoring
1/4 cup all-purpose flour
1/4 teaspoon baking powder
DRIZZLE:
1/3 cup semisweet chocolate chips, melted

Steps:

  • In a small bowl, combine crust ingredients. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 8 minutes or until golden brown. Cool on a wire rack., Meanwhile, combine the nuts, honey and cinnamon. Transfer to a baking sheet lined with parchment and coated with cooking spray. Bake at 350° for 5-7 minutes or until toasted and fragrant, stirring occasionally. Cool completely. Crumble mixture and set aside., In a small bowl, beat the cream cheese, peanut butter, butter, confectioners' sugar and honey until smooth. Beat in the egg, vanilla and maple flavoring. Combine flour and baking powder; gradually beat into cream cheese mixture. Spread over cooled crust. Bake for 14-16 minutes or until set. , Sprinkle nut mixture over warm filling; press in slightly. Drizzle with melted chocolate. Cool completely on a wire rack. Chill for 2 hours or until firm. Cut into bars. Refrigerate leftovers.

Nutrition Facts : Calories 189 calories, Fat 9g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.

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