Peanut Butter Tandy Bars

Peanut Butter Tandy Bars


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


servings 230 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 230 kcal
  • 12%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 32.7g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 11x 7 inch baking pan.
  2. 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.
  3. While still warm from the oven, spread the peanut butter over the top of the bars. Then cool in the refrigerator.
  4. 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.
  • profile image

Your rating



  1. 10 Ratings


For the users questioning the batter of the cake. It is not a cookie or cake batter, but a hot milk sponge cake and should be very runny when poured. Make sure you use the recommended size pan a...

I am a very good cook and I couldn't follow these directions to make these correctly. They were not detailed enough. I think the recipe calls for too much milk, because the batter was like cake ...

These are really good. I made them as cupcakes - if you do the same be sure to only fill the cups half way because it rises a lot. There seems to be a little confusion about what these are sup...

I followed the directions and the "cake" part was still very runny. So I went for 5 minutes more for total of 20 minutes. The top was brown and seemed set, until I put the peanut butter on. T...

I have been making these since I was a girl. It's a fast, dessert that is more impressive than just regular cake or bars. The main part is like sponge cake, by the way.

I have 6 of the 7 x 11 inch pans here at home. They were purchased 40 years ago. I'm 66 years old and I have not seen these pans used in a recipe in many years. The pans are great for a nice,...

This is an awesome recipe when made in a JELLY ROLL PAN. The problem with this recipe, as stated here, is that the pan size is wrong. I have never heard of an 11 x 7 pan. My jelly roll pan, h...

Great recipe for a minimal set of ingredients. Warmed up the peanut butter to make it spread a little easier. I used a melted down easter bunny for the chocolate. The cake was more cake-y than I...

These are a family favorite!