Golden Barrel

Double Chocolate Peanut Butter Tandy Cakes

Layers of chocolate and peanut butter on top of a spongey vanilla cake–what could be more scrumptious than that?

Servings

35bars

Servings

35bars

Ingredients

Instructions

Preheat oven to 350 degrees F. Lightly grease a jelly roll pan and set aside. Measure out dry ingredients (flour and salt) in small bowl.
In a bowl attached to a stand mixer (or with a hand mixer), cream together sugar, eggs, vanilla, and oil. With mixer on low speed, alternately add in dry ingredients and milk, starting and ending with dry ingredients. Mix until just incorporated. Pour into prepared pan and bake for 20-25 minutes or until golden brown around edges.
Remove cake from oven and while still hot, spread peanut butter over top. It will melt and that’s okay. Makes spreading easier. Set in refrigerator or freezer until peanut butter is set. (Make sure if you’re using a stoneware pan to put in fridge to prevent cracking the pan.)
In a bowl placed over a simmering pot of water on stove, melt chocolate and 1 tablespoon coconut oil. In another bowl, melt the other chocolate and remaining coconut oil.
Pour the semi-sweet chocolate over top the peanut butter layer. Spread with a spreader until evenly coated. Pour the milk chocolate over the semi-sweet in rows. Take a toothpick and drag it through the chocolates creating a swirl-type pattern. One row drag it one way, then the opposite way in the second row and so on. Stick pan in fridge or freezer until chocolate is hardened.