Peanut Butter Tastykake Copycat
Satisfy your sweet tooth with this irresistible Peanut Butter Tastykake Copycat recipe that brings the nostalgic, bakery-fresh flavors into your own kitchen! Featuring a fluffy vanilla cake base, a creamy layer of rich peanut butter, and a dreamy chocolate topping made with semi-sweet chocolate chips, this dessert is the ultimate treat for peanut butter and chocolate lovers alike. With simple ingredients like all-purpose flour, whole milk, and pantry staples, this baked delight is both easy to make and incredibly comforting. Perfectly portioned into bars, it’s ideal for sharing at potlucks, celebrations, or as a midday indulgence. Plus, with only 20 minutes of prep time and family-friendly appeal, this homemade Tastykake recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 pieces Large eggs
- 1 cup Whole milk
- 0.5 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 cup Creamy peanut butter
- 1.5 cups Semi-sweet chocolate chips
- 1 tablespoon Coconut oil or vegetable shortening
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan or line with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In another bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, stirring until a smooth batter forms.
Pour the batter into the prepared pan and spread evenly using a spatula.
Bake the cake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes, then transfer to a wire rack to cool almost completely.
Once the cake is just slightly warm, spread an even layer of peanut butter (about 1 cup) over the top. Set it aside to allow the peanut butter to set.
In a microwave-safe bowl, combine the chocolate chips and coconut oil (or shortening). Heat in 15-20 second increments, stirring after each, until melted and smooth.
Pour the melted chocolate mixture over the peanut butter layer, spreading it evenly with a spatula.
Let the cake cool at room temperature until the chocolate is set, or speed up the process by placing the pan in the refrigerator.
Cut into squares or bars and serve. Store leftovers in an airtight container at room temperature or in the refrigerator.
Nutrition Facts
Calories |
5363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 321.1 g | 412% | |
| Saturated Fat | 146.8 g | 734% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 577.3 g | 210% | |
| Dietary Fiber | 36.7 g | 131% | |
| Total Sugars | 371.0 g | ||
| Protein | 121.8 g | 244% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 582 mg | 45% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2281 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
