Pay Day Bar Cake
Indulge in the ultimate sweet-and-salty treat with this irresistible Pay Day Bar Cake, a decadent dessert inspired by the classic candy bar! Featuring a moist yellow cake base topped with a luscious nougat layer of melted marshmallows, sweetened condensed milk, and peanut butter chips, this cake is a textural masterpiece. Chopped salted peanuts and a velvety caramel drizzle add layers of crunch and gooey richness, while the perfect balance of salty and sweet ensures every bite is crave-worthy. Easy to prepare in just 20 minutes and ideal for serving at parties, potlucks, or any special occasion, this crowd-pleasing cake delivers classic nostalgia with a modern twist. Serve it chilled or at room temperature for a treat guaranteed to wow your taste buds!
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Recipe Information
Ingredients
- 1 box Yellow cake mix
- 0.5 cup Butter, melted
- 14 ounces Sweetened condensed milk
- 2 cups Mini marshmallows
- 1 cup Peanut butter chips
- 2.5 cups Roasted salted peanuts, chopped
- 0.75 cup Caramel sauce
- 2 tablespoons Heavy cream
- 0.33 cup Vegetable oil (for cake mix)
- 3 large Eggs (for cake mix)
- 1 cup Water (for cake mix)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
Prepare the yellow cake mix according to the box instructions, combining cake mix, water, vegetable oil, and eggs. Pour the batter into the prepared baking dish and spread it evenly.
Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely.
In a medium saucepan over low heat, combine the sweetened condensed milk, mini marshmallows, and peanut butter chips. Stir continuously until melted and smooth, about 5-7 minutes. Remove from heat.
Spread the nougat mixture evenly over the cooled cake. Sprinkle 1.5 cups of the chopped peanuts evenly over the nougat layer, gently pressing them in.
In a small mixing bowl, whisk together the caramel sauce and heavy cream until smooth. Drizzle this mixture evenly over the peanut layer.
Top with the remaining 1 cup of chopped peanuts for added crunch.
Refrigerate the cake for at least 2 hours to allow the layers to set properly before serving.
Slice into squares or rectangles and serve chilled or at room temperature for a perfect balance of salty and sweet flavors.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.5 g | 54% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 489 mg | 21% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 57.8 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 185 mg | 14% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 401 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
