Copycat Payday Candy Bars

• Gluten free

• Produce

  • 32 oz Salty roasted peanuts

• Condiments

  • 1 (14-ounce can Condensed milk or dulce de leche, sweetened
  • 1/2 cup Peanut butter, creamy

• Dairy

  • 4 tbsp Butter, unsalted

• Desserts

  • 2 cups Marshmallows, mini

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1 (14-ounce) can sweetened condensed milk or dulce de leche
• 32 ounces (4 cups) salty roasted peanuts, divided
• 4 tablespoons (1/4 cup) unsalted butter
• 2 cups mini marshmallows
• 1/2 cup creamy peanut butter

Directions

• Preheat the oven to 400 degrees F. Pour the sweetened condensed milk into a shallow baking dish - I like to use a non-stick loaf pan.
• Cover the pan tightly with aluminum foil and set it inside a larger roasting pan. Pour in hot water to reach about halfway up the side of the smaller pan.
• Bake 1 hour. Remove from oven and cool.
• Line a 9x9-inch pan with parchment paper or aluminum foil. Add 2 cups of peanuts and spread them out evenly over the bottom of the pan.
• Melt the butter over medium heat in a medium-sized heavy bottomed saucepan. Add the marshmallows and stir until theyre melted.
• Reduce the heat to low and whisk in the dulce de leche and the peanut butter. When the mixture is completely combined, pour gently over the peanuts. Smooth it out with a rubber spatula then sprinkle the remaining peanuts evenly over the top. Use your hand to press them down gently into the caramel.
• Refrigerate until set about 2 hours. Use the parchment to remove from the pan to a cutting board and cut into squares or bars with a sharp paring or chefs knife. Store tightly wrapped in the refrigerator or in a cool, dry place up to one week.