Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1 cup 2% milk

  3. 4 eggs

  4. 2 tablespoons canola oil, divided

  5. 1 teaspoon vanilla extract

  6. 2 cups all-purpose flour

  7. 1/4 teaspoon salt

  8. 1 cup creamy peanut butter

  9. 1-1/3 cups milk chocolate chips

Instructions Jump to Ingredients ↑

  1. Peanut Butter Snack Cakes Recipe photo by Taste of Home 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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