Ingredients
Peanut Layer
- 1½ cups roasted and salted peanuts
- 1½ cups roasted and salted peanuts (for topping)
Chocolate & Marshmallow Mixture
- 2 cups peanut butter chips
- 2 tablespoons vegan butter
- 2 cans sweetened condensed coconut milk (total 14 ounces)
- 2 cups vegan mini marshmallows
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch or 9×9-inch baking dish with parchment paper to prevent sticking and to make removal of the bars easy.
- Create the Peanut Base: Spread half of the roasted and salted peanuts evenly across the bottom of the prepared baking dish, forming the crunchy foundation of the bars.
- Melt and Combine Ingredients: In a medium saucepan over medium heat, melt together the peanut butter chips and vegan butter, stirring frequently until smooth. Add the sweetened condensed coconut milk, vegan mini marshmallows, and vanilla extract. Continue stirring until the marshmallows are fully melted and the mixture is homogenous.
- Assemble the Bars: Immediately pour the warm mixture over the peanut layer in the baking dish, spreading it evenly. Then, top with the remaining roasted peanuts, pressing slightly to ensure they adhere well.
- Chill to Set: Place the baking dish in the refrigerator and chill for 1 hour or until the bars are firm and set. Once set, remove from the fridge, lift out using the parchment paper, and slice into bars. Serve and enjoy your vegan PayDay Bars!
Notes
- Use vegan butter and vegan mini marshmallows to keep this recipe completely plant-based.
- Make sure to stir the melting mixture continuously to prevent burning or sticking.
- For a nuttier flavor, lightly toast the peanuts before using.
- Store bars in an airtight container in the refrigerator for up to one week.
- Cut bars with a sharp knife warmed under hot water to ensure clean, smooth slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
