Peanut Butter Snack Cakes |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 36 |
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My Aunt introduced this cake to my family, and it became a favorite. It was simple enough to make for dorm study breaks in college and was the most requested snack. Ingredients:
2 cups sugar |
1 cup 2% milk |
4 eggs |
2 tablespoons canola oil, divided |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 cup creamy peanut butter |
1-1/3 cups milk chocolate chips |
Directions:
1. In a small bowl, beat the sugar, milk, eggs, 1 tablespoon oil and vanilla until well blended. Combine flour and salt; gradually beat into sugar mixture.
2. Transfer to a greased 15 in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Place on a wire rack. Drop peanut butter by tablespoonfuls onto cake; gently spread evenly. Cool completely. Refrigerate for 30 minutes.
3. Melt chocolate chips with remaining oil; stir until smooth. Spread over peanut butter layer. Refrigerate until set. Let stand at room temperature for 20 minutes before cutting into bars. Refrigerate leftovers. Yield: 3 dozen.
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