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    You are in: Home / Recipes / Peanut Butter Tandy Cake Recipe
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    Peanut Butter Tandy Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    Juliann's Note:

    Yummm.... my mom used to make this a lot. Tastes almost like a peanut butter cup. Very rich and good with a glass of milk.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F.
    2. 2
      Heat and mix milk and margarine, then set aside.
    3. 3
      Mix all the other ingredients in separate bowl.
    4. 4
      Add milk mixture to ingredients.
    5. 5
      In wax paper lined (8.5x10-inch) pan pour mixture.
    6. 6
      Bake for 25 minutes.
    7. 7
      Spread with peanut butter.
    8. 8
      Refrigerate for a few hours.
    9. 9
      Melt chocolate chips and spread on top of cooled cake.
    10. 10
      Cool till chocolate is firm.

    Ratings & Reviews:

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    Nutritional Facts for Peanut Butter Tandy Cake

    Serving Size: 1 (52 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 170.4
     
    Calories from Fat 58
    34%
    Total Fat 6.4 g
    9%
    Saturated Fat 2.5 g
    12%
    Cholesterol 0.1 mg
    0%
    Sodium 72.4 mg
    3%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 1.1 g
    4%
    Sugars 18.7 g
    75%
    Protein 3.6 g
    7%

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