Recipe by Stacy Chance
"This confection is very similar to a popular peanut with creamy caramel candy bar. Now you can make it your very own kitchen and eat them whenever you want!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
salted or dry roasted peanuts
peanut butter chips
1 (14 ounce) can
sweetened condensed milk
YUMMY! I made for my Christmas Cookie tray and they were devoured in no time. Even made a second batch before the holiday came, except the 2nd time I chose to mix all ingredients together and then set....was much easier and still tasted great if not better. Quick, easy, and a big hit with my family! Thanks Stacy!
So Easy! I melt all the ingredients, except for the peanuts, over low heat, added the peanuts, and just scooped out tablespoonfulls onto waxed paper. They set up and made the BEST little chews! A perfect combo of saltly and sweet. The first to go at the party. I will make these for years to come.
To start off with I halved the recipe. Other than that and putting it in an 8x8 inch baking pan I didnt change anything. It was hard to get out of the pan. Here are the changes I'm going to make next time. Although I get why the peanuts are supposed to be on the top and bottom (inspired by the candy bar)It was too peanuty, taking away from that awesome chewy, fudgey center. So Im going to reduce the amount of nuts, not lining the pan with then, and instead chop some up and mix them in with the melty mixture. Then I'll line my baking pan with parchment paper. I'm still going to top the mixture with peanuts, though. This is just my preference, and reallyI still think this recipe is awesome and will definitely make again.
This candy tastes wonderful. My problem was trying to get it out of the pan. It was a gooey mess that couldn't be cut with a knife. What did I do wrong? I went right by the recipe.
I followed the directions exactly except for 2 things. First I pulsed my nuts in a food processor. I did it until they were fairly fine with chunks. I would suggest only processing them briefly to get them roughly chopped. If the nuts are too small, you have a ton of fine nuts at the bottom of your pan. However, having them chopped up some helps to prevent them getting stuck to the pan. The other thing I did was used two 8 inch bread pans, as I don't have an 11x7. These are awesome and my family can't stay away from them. Thank goodness they are a cinch to make!
I made some changes to the recipe that I think will help with the problem of them being too sticky. I didn't melt the marshmallows in the warm mixture, and I increased the amount of marshmallows to soak up most of the warm mixture. I added the peanuts on top and used wax paper to press it down. Refridgerate and cut when set. Yummm!
I halved the recipe and it's a good thing I did. We gobbled them up in a couple of days. I used parchment paper to drop them by spoon fulls and it worked great. The second batch I dipped them in chocolate after they had cooled. They are just too good!
These are so simple & quick to make. Everytime I make these, they are gobbled up in no time. I prefer the dry roasted peanuts in order to avoid high sodium in the salted nuts.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 127
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make crunchy peanut brittle the super-quick way.
See how to make a rich-and-creamy peanut butter fudge.
Discover the tricks to making simple, 5-star peanut brittle.