Peanut Butter Kandy Kakes

If you've ever moved away from home, you know how tough it is. Aside from missing the obvious, one thing you miss terribly is the food.

Oh, the food.

I can’t tell you how often I crave food from home. When I was pregnant with both my kids, my cravings were almost animalistic for my Mom's homemade macaroni and cheese, pizza from our local tavern, iced tea that is brewed and packaged right in town, and the biggest craving by far was for Butterscotch Krimpets by Tastykake. 

Ah, Tastykake. You delightful baked good manufacturer.

Tastykakes are mainly available in the Philadelphia area, Southern New Jersey, Northeastern Pennsylvania, as well as random parts along the east coast - mainly touristy areas.

Last year while my family and I were vacationing in Florida, we found a shelf of them and I literally jumped up and down I was that excited! I may have even wet myself, but I can’t confirm as I did knock my daughter’s water cup out of her hand. I ended up walking out of the store with 6 boxes and very wet shorts.

Of course, I was craving them today and naturally, I wanted them now. I knew I had a copycat recipe for a Tastykake, but I couldn’t remember which one.

Then I found it. Peanut Butter Kandy Kakes.

I jumped up and down I was so excited! I think I may have wet myself, but I can’t confirm, because I knocked my daughter’s juice cup out of her hand.

She really needs to step back when she sees Mom going for the high kick.

PEANUT BUTTER KANDY KAKES

Cake:

4 eggs
1 cup milk
2 teaspoons vanilla

2 tablespoons melted butter

2 cups flour
2 cups sugar
1 teaspoon baking powder

Toppings:
2 cups peanut butter

1½ cups of GOOD chocolate chips (I used Ghirardelli semi-sweet choco chips)

Preheat oven to 350ºF. Combine wet ingredients; eggs, milk, vanilla and butter. Set aside.

Combine dry ingredients; flour, sugar, and baking powder.

Combine the wet and dry ingredients until well blended.

Pour mixture onto a well greased jelly roll pan (use at least a 10x15 size if possible) and bake for 15 -20 minutes.

While cake is still hot, spread peanut butter carefully over cake evenly.

Freeze for about an hour to solidify. Once frozen, use a circlular shaped cutter, glass, or cup to cut cakes. I used a child's cup as it yielded a perfect Kandy Kake size.

*NOTE You can certainly skip the cutting into circles step. To finish cake off, melt chocolate in micorwave for about 30 seconds and mix until smooth. Pour chocolate directly on top of CHILLED peanut butter. Return to fridge to harden and cut into slices/bars.

Moving on with the cut out cake....

Melt chocolate in a double boiler, dip rounds, and let cakes cool on parchment paper.

Keep chilled for best results and the all important 'snap' factor upon biting into the cake!

Yields: About 18 cakes.

Happy Baking!