Payday Bars
Indulge in the irresistible sweetness and salty crunch of homemade Payday Bars! Inspired by the iconic candy, these no-bake bars feature a luscious caramel-marshmallow filling nestled between layers of salted and unsalted peanuts, delivering the perfect balance of creamy, chewy, and nutty textures. With just 15 minutes of prep time and simple pantry staples like sweetened condensed milk, caramel bits, and mini marshmallows, this crowd-pleasing dessert is as easy to make as it is delicious. Perfect for satisfying your sweet tooth or serving at parties, these homemade candy bars are guaranteed to be a hit. Serve them chilled for the ultimate treat and store any leftovers (if there are any!) in an airtight container for up to a week.
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Recipe Information
Ingredients
- 3 cups Salted peanuts
- 2 cups Mini marshmallows
- 14 ounces Sweetened condensed milk
- 2 tablespoons Butter
- 11 ounces Caramel bits (or soft caramel candies)
- 3 cups Unsalted peanuts
- 1 teaspoon Vanilla extract
Instructions
Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal. Lightly grease the paper with cooking spray and set aside.
Spread 1 1/2 cups of the salted peanuts evenly across the bottom of the baking dish to create the first layer.
In a medium saucepan over low heat, combine the butter, caramel bits, and sweetened condensed milk. Stir constantly until the butter and caramel bits have fully melted into a smooth mixture.
Remove the saucepan from heat and stir in the vanilla extract until well blended.
Add the mini marshmallows to the caramel mixture, stirring until just combined. The marshmallows should soften slightly but not completely melt.
Carefully pour the caramel-marshmallow mixture over the salted peanut layer in the baking dish, spreading it evenly with a spatula.
Top the caramel layer with the remaining 1 1/2 cups of salted peanuts, pressing down gently to ensure they adhere to the sticky layer.
Sprinkle the final layer with 3 cups of unsalted peanuts to balance the sweetness, pressing lightly to secure them in place.
Refrigerate the dish for at least 1 hour, or until the bars are set and firm enough to cut.
Use the parchment paper overhang to lift the bars out of the baking dish. Place them on a cutting board and cut into 12 even pieces for serving.
Store the Payday Bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.9 g | 54% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 231 mg | 10% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 36.9 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 155 mg | 12% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 607 mg | 13% | |
*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.
