This buttery snack cake is packed with nutty peanut butter, chewy oats and crunchy toffee bits. And it’s made even tastier with just a hint of cinnamon.

Peanut Butter Toffee Snack Cake

Yield: 12 servings

Peanut Butter Toffee Snack Cake


  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup crunchy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/2 cup toffee bits, plus more (about 1 tablespoon) for the top of the cake


  1. Preheat oven to 350°F. Butter 8-inch square baking pan.
  2. Stir together flour, oats, baking powder, cinnamon and salt. Set aside.
  3. Using electric mixer on medium speed, beat butter, brown sugar and peanut butter until thoroughly combined. Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
  4. Reduce mixer speed to low. Add flour in 3 portions, alternating with 2 portions of milk. Mix just until combined. Stir in toffee bits.
  5. Transfer batter to prepared pan and spread evenly. Sprinkle about a tablespoonful of toffee bits over the top of the batter.
  6. Bake 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool completely in pan before serving.

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