Best Mock Pb Kandy Kakes Recipes

IRRESISTIBLE PEANUT BUTTER TANDY KAKES

Steps:

• Adjust the oven rack to the 2nd level mark (just above center) and preheat your oven to 350ºF.
• Coat a 15" x 10" x 1" jelly roll pan with a flour-based baking spray. Set to the side.
• In a medium-size mixing bowl whisk together the all-purpose flour, baking powder, and salt. Set to the side.
• Using your hand mixer or stand mixer fitted with the paddle attachment mix together the granulated sugar, vegetable oil, eggs, and vanilla extract on medium-high speed until fully combined.
• Switching the mixing speed to low, alternate between adding the milk with the whisked dry mixture until just combined. Do not over mix.
• Pour the batter into the prepared jelly roll pan, giving it a few light taps to get out any air bubbles before placing it in the oven.
• Bake for 28-30 minutes at 350ºF.
• Remove from the oven and place on a wire cooling rack to cool completely.
• Using a spatula or offset spatula, spread the peanut butter evenly over the top of the cake.
• In a medium-sized bowl, melt the semi-sweet chocolate chips and coconut oil (optional) in the microwave in 45 - 60 second increments, stirring each time, until completely melted and smooth.
• Pour the melted chocolate over the top of the peanut butter, then spread evenly over the top using a spatula or offset spatula.
• Refrigerate for 30 minutes - 1 hour before cutting into squares. These are best kept in the refrigerator in an airtight container.

"MOCK" PB KANDY KAKES

Steps:

• Prepare the cake and place in a 9x14 pan lined with parchment. Bake 350 for about 40 mins or until firm in center. Cool on wire rack away from heat sources
• Prepare frosting by beating butters and liquids together until smooth. Incorporate 2 cups of the sugar into the mix and beat until combined. Then add the other 2 cups until frosting consistency.
• Prepare your work surface by using parchment, foil, plastic wrap, or the like and cut rounds out of cake using cookie cutter, can, jar, cup, or whatever you have on hand that is circular.
• spread the frosting on top of each round and freeze when finished.
• In a double boiler or two pots on the stove, melt chocolate until smooth. Can also be done in microwave in intervals on half the power, check package directions.
• There are a few was to coat the frozen cakes but I prefer to lay out your foil, parchment, whatever and place a dollop of chocolate the size of your cake in the surface. Place cake on top, then cover with chocolate until all sides are coated. If you feel brave using the dip method, be quick as the frosting melts fast!
• Set finished cakes in fridge to set.

KANDY KAKES FROM SCRATCH

Steps:

• Preheat oven to 350.
• Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
• Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
• When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.

GRANDMA'S TANDY KAKE

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.

PEANUT BUTTER TANDY CAKE

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.