The taste of these easy, no-bake treats will remind you of a PayDay candy bar. They also share some DNA with Rice Krispies treats.
The double dose of peanuts in the form of whole nuts and peanut butter means these protein-packed bars are really filling, even in small portions. (You could easily cut more than the suggested 24 bars and still have a satisfying bite.)
Click here to see step-by-step photos for this recipe.
Make Ahead: The bars can be refrigerated in an airtight container (between layers of parchment or wax paper) for up to 2 weeks.
Where to Buy: Be sure to use a creamy peanut butter labeled as “natural,” without additives. When we tested this with regular creamy peanut butter, the bars were too greasy.
Servings: 24 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 24 servings
Ingredients
- 1 tablespoon plus 1 1/2 teaspoons unsalted butter
- 8 ounces natural creamy peanut butter (about 1 cup; see headnote)
- 14 ounces (1 can) sweetened condensed milk
- 2 cups mini marshmallows
- 16 ounces unsalted roasted peanuts
Directions
Line a 9-inch square baking dish with plastic wrap, leaving enough overhang to be able to lift out the slab for easy cutting.
Combine the unsalted butter and peanut butter in a large saucepan over medium heat, stirring until the mixture is smooth and well blended. Stir in the sweetened condensed milk and marshmallows; cook for about 3 minutes, stirring, or until smooth. Remove from the heat.
Stir in the peanuts so they are evenly distributed. Working quickly, pour the mixture into the baking dish, smoothing it evenly into the corners. Let cool for 30 minutes, then transfer to the freezer for another 30 minutes to firm up.
Use the plastic wrap to lift out the slab of peanut butter bars. Cut into 24 equal pieces and serve or store in the refrigerator (see MAKE AHEAD, above).
Recipe Source
Adapted from “Mom’s Sugar Solution: 150 Low-Sugar Recipes for Your Kids’ Favorite Foods, Sweet Treats, and More!” by Laura Chalela Hoover (Adams Media, 2018).
Tested by Becky Krystal.
Email questions to the Food Section at food@washpost.com.
