These homemade Payday candy bars are an easy sweet-and-salty treat made with roasted peanuts, peanut butter chips, marshmallows, sweetened condensed milk, butter, and vanilla. The center stays soft and chewy while the salted peanuts give every bite the classic Payday-style crunch.
I like this recipe when I want homemade candy without using a candy thermometer or turning on the oven. It is rich, salty, chewy, and easy to cut into small bars once chilled. If you enjoy simple peanut-butter treats, try my No-Bake Peanut Butter Haystacks or Old Fashioned Potato Candy next.
Why You’ll Love These Homemade Payday Bars
- Sweet and salty: roasted salted peanuts balance the creamy candy center.
- No oven needed: everything comes together on the stovetop, then chills until firm.
- Simple ingredients: you only need six main ingredients.
- Great for sharing: cut the chilled candy into bars or smaller bite-size pieces for parties and holiday trays.
Ingredients You’ll Need
- 3 cups salted roasted peanuts, divided
- 2 cups peanut butter chips
- 2 cups mini marshmallows
- 1 (14-ounce) can sweetened condensed milk
- 3 tablespoons unsalted butter
- ½ teaspoon vanilla extract
How to Make Homemade Payday Candy Bars
Step 1: Place butter and peanut butter chips in a large saucepan and melt them over medium heat until you achieve a smooth consistency.
Step 2: Add condensed milk, vanilla extract and marshmallows to the melted butter-peanut butter mix. Stir until the mix is smooth and fully incorporated.
Step 3: Grease a 9×13-inch rectangular baking dish with butter or non-stick spray. Spread half of the peanuts across the baking dish.
Step 4: Pour the warm candy mixture evenly over the peanuts, smooth the top, and immediately sprinkle on the remaining peanuts. Press them in gently so they adhere.
Step 5: Chill the pan until the candy is completely firm, about 2 to 3 hours. Lift or turn the candy out of the pan, then cut it into bars or smaller squares with a sharp knife.
Tips for the Best Payday Candy Bars
- Use salted roasted peanuts. The salt is what gives these bars their signature sweet-and-salty flavor.
- Keep the heat moderate. Peanut butter chips can scorch, so stir frequently and remove the pan from the heat once the mixture is smooth.
- Press the top peanuts in gently. This helps them stick once the candy firms up.
- Chill before slicing. A fully chilled slab cuts much more cleanly than a warm or soft one.
Storage
Store the bars in an airtight container in the refrigerator so the center stays firm. For the best texture, separate layers with parchment or wax paper and let a bar sit at room temperature for a few minutes before serving.
Frequently Asked Questions
Do homemade Payday bars need to be baked?
No. The candy mixture is prepared on the stovetop and then chilled until firm, so there is no oven time.
Can I use honey-roasted peanuts?
Yes. Honey-roasted peanuts make the bars sweeter. For a flavor closer to a classic Payday candy bar, salted roasted peanuts are the better choice.
Why are my homemade Payday bars soft?
If the bars are too soft to slice, refrigerate them longer. They should be thoroughly chilled before cutting, and they will soften as they warm to room temperature.
Homemade Payday Candy Bars Recipe
Homemade Payday Candy Bars
Ingredients
- 3 cups salted roasted peanuts divided
- 2 cups peanut butter chips
- 2 cups mini marshmallows
- 1 14-ounce can sweetened condensed milk
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
Instructions
- Lightly grease a 9×13-inch baking dish. Spread half of the salted roasted peanuts evenly across the bottom.
- Add the butter and peanut butter chips to a large saucepan. Cook over medium-low heat, stirring frequently, until smooth and fully melted.
- Stir in the sweetened condensed milk, vanilla extract, and mini marshmallows. Continue stirring until the marshmallows are melted and the mixture is smooth.
- Pour the warm candy mixture evenly over the peanuts in the pan. Sprinkle the remaining peanuts over the top and gently press them in so they adhere.
- Refrigerate until completely firm, about 2 hours. Cut into 16 bars and serve chilled or let them sit at room temperature for a few minutes before serving.
