Description
Homemade Payday candy bars bring nostalgic sweetness with their perfect balance of salty peanuts and creamy nougat. Sweet and satisfying snacks transport you to childhood memories of classic American confectionery delights.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) salty roasted peanuts (divided)
- 1 cup (240 milliliters) creamy peanut butter
Binding Ingredients:
- 1 can (14 ounces / 397 grams) sweetened condensed milk or dulce de leche
- 2 cups (50 grams) mini marshmallows
Supporting Ingredients:
- 4 tablespoons (¼ cup / 56 grams) unsalted butter
Instructions
- Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Pour the sweetened condensed milk into a shallow, non-stick loaf pan.
- Cover the dish tightly with aluminum foil and place it inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the milk pan.
- Bake the condensed milk for one hour, then remove and allow to cool completely at room temperature.
- Prepare a 9×9-inch (23×23 centimeters) pan by lining it with parchment paper or aluminum foil. Distribute two cups of unsalted peanuts evenly across the bottom of the prepared pan.
- In a medium-sized heavy saucepan over medium heat, melt unsalted butter thoroughly. Add marshmallows and stir continuously until completely melted and smooth.
- Reduce heat to low and whisk in the homemade dulce de leche and creamy peanut butter until fully incorporated. Pour the mixture carefully over the peanut layer, using a rubber spatula to spread evenly and smooth out any potential lumps.
- Sprinkle the remaining peanuts on top of the caramel mixture. Gently press the nuts down with clean hands to ensure they adhere well to the surface.
- Refrigerate for approximately two hours or until the mixture becomes firm and easily sliceable. Once set, lift the confection from the pan using the parchment paper edges and transfer to a cutting board.
- Using a sharp chef’s knife or paring knife, cut the candy into uniform squares or bars. Store the treats in an airtight container in the refrigerator for up to one week, or in a cool, dry location for optimal texture and flavor.
Notes
- Homemade dulce de leche transforms this recipe from ordinary to extraordinary, creating a rich caramel base that elevates the entire candy bar experience.
- Roasting the sweetened condensed milk slowly develops deep, complex flavor notes that make these bars taste like gourmet confections.
- Layering peanuts both underneath and on top provides delightful crunch and ensures every bite delivers maximum nutty texture.
- Using marshmallows helps bind ingredients together while contributing subtle sweetness that complements the peanut and caramel profiles.
- Refrigeration is crucial for achieving perfect bar consistency, allowing the mixture to set firmly and become sliceable without crumbling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 290 kcal
- Sugar: 19g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg