Description
Homemade Payday Candy Bars deliver classic peanut flavor with sweet nostalgia. Salty peanuts and silky caramel combine for a simple yet irresistible treat you will devour quickly.
Ingredients
Scale
- 32 oz (907 g) salty roasted peanuts (divided)
- 1 cup (240 ml) creamy peanut butter
- 1 can (14 oz / 397 g) sweetened condensed milk or dulce de leche
- 2 cups (50 g) mini marshmallows
- 4 tbsps (¼ cup / 56 g) unsalted butter
Instructions
- Caramel Preparation: Heat oven to 400°F (204°C). Pour sweetened condensed milk into a shallow non-stick loaf pan, cover tightly with aluminum foil, and place inside a larger roasting pan filled with hot water halfway up the milk pan’s sides.
- Baking and Cooling: Bake condensed milk for one hour, then remove and cool completely at room temperature to create homemade dulce de leche.
- Peanut Base: Line a 9×9-inch pan with parchment paper, evenly distribute two cups of unsalted peanuts across the bottom as the initial layer.
- Marshmallow Fusion: In a heavy saucepan over medium heat, melt butter, then thoroughly incorporate marshmallows until smooth and completely melted.
- Caramel Fusion: Reduce heat to low, whisk in homemade dulce de leche and peanut butter until fully integrated. Pour mixture carefully over peanut layer, using a rubber spatula to spread evenly and eliminate potential lumps.
- Topping and Setting: Sprinkle remaining peanuts on top, gently pressing them into the caramel mixture. Refrigerate for two hours until firm and easily sliceable.
- Final Preparation: Remove from refrigerator, lift confection using parchment paper edges, transfer to cutting board. Slice into uniform squares or bars using a sharp knife. Store in an airtight container in refrigerator for up to one week, or in a cool, dry location to maintain optimal texture and flavor.
Notes
- Precise Pan Setup: Use non-stick loaf pan and line 9×9-inch pan with parchment paper for easy removal and clean cutting.
- Temperature Control: Water bath technique ensures gentle, even heating for homemade dulce de leche without burning.
- Melting Technique: Stir marshmallows continuously over medium heat, then reduce to low when adding other ingredients to prevent scorching.
- Storage Wisdom: Refrigerate for firm texture, store in airtight container up to one week, keeping bars cool prevents melting and maintains optimal consistency.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 17
- Calories: 259
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 10 mg