Peanut Butter Tandy Bars

Peanut Butter Tandy Bars

LuAnn  Connolly 0

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

Ingredients {{adjustedServings}} servings 230 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • 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

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  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.
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Reviews 9

  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 and you should be fine. I do not spread the PB on the cake while warm, but wait for it to cool and set up. Then I micro the PB for a few seconds to make it a bit runny, it is much easier to spread it this way. Allow that layer to set up and then spread the melted chocolate layer. It is a time consuming recipe because of the cool down times between layers, but is well worth the effort. Received the biggest compliment the last time I made it for a party... I brought home an empty pan.

Jen Graham

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 mix, and not like cookie dough. I think I whipped the eggs and sugar too long, but the "cookie" part was like a cake, and a very spongy one at that. It took well over half an hour to cook at 350 degrees. When I took it out at 20 minutes, the peanut butter broke through the “skin” and sunk. It seemed like cake with peanut butter and chocolate on top. Is this recipe supposed to be cookie-ish or cake-y? I didn’t like these very much and probably won’t make again.


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 supposed to be - they're kind of a firm sponge with peanut butter and chocolate on top. Next time I would probably go slightly heavier with the peanut butter. And I think I'd use milk chocolate rather than semisweet. The sponge would also make a very good Boston cream cupcake if the sponge were split and filled with pastry cream. I'll definitely make these again :)