Copycat Payday Candy Bars

How excited I was to come across this simple recipe...

Not only do I enjoy Payday Bars on occasion, I love being

able to make my own.

This only takes a few ingredients...and about 10 minutes...waiting for it to set up is the hardest part. 

I gave some 'samples' away for Valentine's Day treats, then took some of these sweet treats to a ladies luncheon, and this recipe was requested. You know that's always a good thing! I cut them in small pieces so they could have a 'taste' without splurging too much. 

(I will tell you if you decide you want to make half a batch...in an 8" X 8" pan...

you won't use a full jar of peanuts) 

(hover over photo to pin) 

COPYCAT PAYDAY CANDY BARS 

1-1/2 jars (16 ozs. each) dry roasted peanuts 

(I used lightly salted) 

5 Tb. butter

1 can (14 ozs) sweetened condensed milk

2 c. mini marshmallows

1 bag (10 ozs) Reese's peanut butter chips 

(use name brand for best results) 

1 tsp. pure vanilla extract

pinch salt

Spray 9" x 13" baking pan with non-stick baking spray. 

Add 1 jar of peanuts in even layer in the bottom of prepared dish; set aside. 

(Read tip below)...In large saucepan, melt butter over medium/low heat. 

Add marshmallows, sweetened condensed milk and peanut butter chips to saucepan; stir well. 

Continue cooking over medium/low heat (for about 5 minutes), stirring

frequently. 

Remove from heat; add salt and vanilla; stir until blended. 

Carefully pour marshmallow mixture over peanut layer in the pan, using a spatula to even out marshmallow mixture as needed. 

Sprinkle remaining peanuts over marshmallow mixture, pressing lightly into the filling. 

Cover and refrigerate at least 4 hours. Cut into bars or squares and enjoy. 

Yield: 24 - 30 pieces, depending on size. 

Recipe found at Kudos Kitchen by Renee

(You can watch a video there if you choose to) 

You also might enjoy...

Copycat Kit Kat Candy Bars

Nutter Butter Fudge

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Chocaroon Pie

Such a tasty dessert!  Get ready to share the recipe when you share the pie!

I added this recipe to my last cookbook, Fork Favorites, and it came from 

a dear friend in Florida, Jo Ann. 

Her motto is ALWAYS BAKE WITH LOVE!  

Gotta love that right??? 

Jo Ann and I have so many things in common and not only enjoy each other's company...we've been told we look like sisters.  (We both have the same short grey haircuts and wear glasses).  She's a great cook and loves to feed folks 

like I do. 

One bite of this luscious treat and you'll know you will be making it again. 

Instead of making the chocolate bottom layer from scratch, you can also use a brownie mix (9" x 13" family size) and make 2 pies.  

(Your family will thank you!) 

The topping is made with coconut and sweetened condensed milk. 

Now all of you s.c.m. lovers know it's gonna be good! 

And you surely can't go wrong doing that.  I promise you won't have a hard time watching it disappear! 

CHOCAROON PIE 

Crust: 

3 sq. unsweetened chocolate 

(you may substitute 9Tb. baking cocoa and 3 Tb. oil) 

1/2 c. butter or margarine

3/4 c. sugar 

3 eggs, slightly beaten

1/2 c. all purpose flour

1 tsp. vanilla extract 

Topping: 

2/3 c. sweetened condensed milk

2-2/3 c. coconut 

Preheat oven to 350*. Grease 9" pie plate; set aside.  

In large saucepan, melt chocolate and butter over low heat.  Allow to cool a few minutes; add sugar, eggs, flour and vanilla; stir (by hand) until well blended.  Pour into prepared pie plate.

In medium bowl, combine sweetened condensed milk and coconut.  Spoon over chocolate mixture, leaving 1/2 - 1" border. Bake 30 minutes; cool before serving. 

You may also enjoy...

Pecan Cheesecake Pie

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Fudge-Filled Peanut Butter Bars (with a cake mix!)

YUMMMMMM-OOOO! 

I made these luscious bars to add to a recent bake sale...the first 2 customers took all I had! 

They're easy using a cake mix base.  I modified the recipe

(I omitted coconut, nuts and (3/4 c.??) brown sugar) and used a tad more

flour in the chocolate mixture. 

Of course, we all know that anything with sweetened condensed milk 

is always going to be a winner! 

Hope you enjoy this recipe soon.  It has numerous options so you

can make it 'fit' your family's flavor preferences. 

FUDGE-FILLED PEANUT BUTTER BARS 

CRUST &TOPPING: 

1 box yellow cake mix

1 c. peanut butter 

(smooth or chunky)

1/2 c. butter, softened

2 eggs, beaten

FILLING: 

1 c. semi-sweet chocolate chips

1 can (14 ozs) sweetened condensed milk

3 Tb. butter

1 c. flaked coconut, optional

1/3 c. all purpose flour

1/2 c. chopped nuts, optional

Preheat oven to 350*. Spray 9" x 13" baking pan; set aside. 

In a medium bowl, combine cake mix, peanut butter, butter and eggs until dough is smooth.  Mixture will be thick. 
(I mixed by hand). 

Press 2/3 of the dough into bottom of prepared pan, setting aside remainder for the topping. 

Prepare the filling in a medium sauce pan (I used a glass bowl and heated in the microwave on 70% power - after about 45 seconds, stir until melted. 

Stir in coconut (if using), flour and nuts (if using). Mix until combined. Spread filling over dough in the dish. 

Crumble remaining dough evenly over filling.  Bake for 20 - 22 minutes. (Be careful not to overbake) or until it starts to get golden. 
Allow to cool then slice and serve. 

Recipe inspired by The Country Cook

Linked to 

Meal Plan Monday

You might also like these recipes using a cake mix...

4-Ingredient Cake Mix Cookie Bars

Luscious Lemon Cooler Cream Cake

Nutty Pistachio Pineapple Cake

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Flashback Friday - Perfect Pies for the Holidays (& A sugar free option)

WELCOME TO FLASHBACK FRIDAY!

Here's a few ideas for sweet treats for your holiday menus...

Fabulously chocolate - uses sweetened condensed milk,

so you know it's sure to be creamy and scrumptious! 

Choco-Liscious Chocolate Cream Pie

Who can resist the layer of yummy cheesecake, topped with a pecan pie like filling? Twoferone!

Pecan Cheesecake Pie

Get ready to hear lots of MMMMM's when you serve this 

easy no bake dessert.  Oh my!! 

No Bake Peanut Butter Pie

If you are looking for a simple sugar free recipe for someone's special dietary needs...here you go.  This recipe uses a little bit of dry Crystal Lite drink mix..

make any flavor you want! 

Sugar Free Lemonade Cheesecake

3 Scrumptious "Skinny" Desserts {Blast from the Past}

Not only Skinny...Simple too!

MMMM good!!

"Skinny" Chocolate Cupcakes

Very tasty...with fluffy cream cheese frosting too!!

"Skinny" Nutty Carrot Cake Bars

Same wonderful ingredients...just lightened.  

Make layers - so easy. 

"Skinny" Magic Bars

Pumpkin Magic Bars (OOO - La - La!)

These scrumptious bars would make an awesome holiday treat!!!

I have ALWAYS loved Magic Bars! My mom made them when I was a kid, but maybe only once a year...they always had to be for a special occasion, as she was frugal and that can of sweetened condensed milk was not cheap. 

(Not that it is now...cause it really isn't). 

When I saw this awesome idea at Dorothy's Crazy for Crust..I figured I'd

use some of her recipe ideas along with the way my mom made them. If you want the recipe for a 9" X 9" square pan, click on that link to go to her post. 

SO.SO.EASY!

Very little mixing in this recipe...it's mostly layer, then drizzle the s.c. milk...then bake.

LOVE that! 

Dorothy's recipe called for a gingersnap crust...which is a fantastic idea, but since I wanted to double her recipe, I decided to use part crushed gingersnaps and part crushed graham crackers, as the

original recipe calls for.  And the gingersnap flavor was not strong at all. 

AND...I didn't mix the crushed crackers with sugar, I just sprinkled the crumbs over the melted butter in the pan., with no added sugar.  

When I mixed the pumpkin and sweetened condensed milk together, I

added pumpkin pie spice, but I thought the baked bar had more of a caramel flavor than a pumpkin one.  

PUMPKIN MAGIC BARS 

Gingersnaps & Graham Crackers, crushed to = 2 cups

6 Tb. butter

1 c. white chocolate chips

1 c. chopped nuts

(I didn't use) 

1/4 c. coconut

1/2 c. toffee bits

1 can sweetened condensed milk

1/2 c. pumpkin puree

1 tsp. pumpkin pie spice

Preheat oven to 350. 

Place butter in 9" X 13" pan and put it in the oven to melt while the oven is preheating, being careful not to let it burn. 

Crush gingersnaps and graham crackers (I guesstimated about half of each) 

in a food processor or in a ziploc bag (make sure all the air is removed before you begin crushing) to make fine crumbs. 

Sprinkle the white chocolate chips evenly over the crust. Then make layers with pecans, coconut, and toffee. 

In small bowl, combine pumpkin, sweetened condensed milk and pumpkin pie spice, beating (or whisking) until smooth. 

Drizzle over the top of layers in the pan, trying to spread evenly. 

(Don't worry if it isn't all covered...it will spread as it bakes). 

Bake for 30 minutes or until the edge start to brown.  Cool completely before cutting. Refrigerate before serving. 

Linked to Full Plate Thursday
           Weekend Potluck
              Meal Plan Monday

Spiced Apple Butter Bars

Austrian Cream Cheese Bars

Chubby Hubby Bars

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Simple Snow Ice Cream

Yep...this recipe is for my friends and family up north and all over the country who have gotten an overload of snow this winter.  Our hearts have been very saddened for all our family and friends are enduring back home. Spring can't come soon enough!!!!

No...I didn't find snow in Florida, though it's been cooler than normal, I wouldn't trade it for the wicked weather we've had back home in Ohio....and throughout the country.  We are grateful to have a 2 month's break from that nastiness. 

I just happened to see this photo in my laptop that I never used to post last winter!!

Make use of some of that snow...and make something enjoyable to eat. I'm sure you're familiar with that old saying about 'when life hands you lemons...make lemonade'...same principle here, but instead we're using snow to make ice cream. 

You can flavor this up with maraschino cherry juice, or maybe you have some kind of fruity syrup to add flavor. 

I make my own Homemade Sweetened Condensed Milk so you can lower the sugar in a big way if you need to. Because the s.c.m. is thick, it helps bind the snow together.

This is as easy as easy gets! 

You can add chocolate or caramel ice cream topping, or just top it with your favorite ice cream topping...add some sprinkles and enjoy every tasty bite. 

SIMPLE SNOW ICE CREAM

Collect 8 cups of clean snow (You can set the empty bowl out to collect it while it's falling if you want). 

Simply stir in the can of s.c.m. until it's the consistency you'd like (we normally use the full can)

Add 1 tsp. vanilla or any flavoring of your choosing.

When all stirred together, scoop into bowls and enjoy. 

This really doesn't freeze very well, so I suggest eating it right away.  

I also saw a recipe for adding 1 c. sugar and 1 c. chocolate milk to the same 8 cups of snow for chocolate ice cream. Haven't tried it but may give it a stir one day. 

Linked to Weekend Potluck

You might also enjoy...

Peanut Butter Magic Shell (Sugar free option)

Ice Cream Dessert with Peanut Butter Crust

Crispy Ice Cream Squares

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'Skinny' Magic Bars {WW Points}

FYI: We are on the road headed South to warmer temps for a few weeks...God graciously laid this opportunity in our laps just a couple of weeks ago.  I will be slowing down some...be on the lookout for some great guest posts while I'm away...and for new recipe posts on Sundays and Tuesdays.  I won't be online as much, so just wanted you to be aware.  Maybe I'll even share a photo or three of our fun in the sun. *-* As always - thanks for your support and interest in TBB blog. 

If you want to splurge, but stop from going overboard....
These luscious bars would be perfect for the upcoming Valentine's Day celebration.  They are fantastic and sweet, but the reduced-calorie version. 

It seems I am always trying one more recipe from Nancy's Skinny Kitchen. Must be because they are ALWAYS a winner right?

With so many sweets over the holidays, I was tickled to find this 'reduced sugar/fat' recipe for those amazing layered bars...called Magic Bars, and sometimes called Hello Dollies. 

We lived a very frugal life when I was growing up, so when mom made rarely made these, it was SUCH a special treat.  I've had a fondness for them for years. 

They were very easy to put together because you just layer everything, there's no mixing.  Using fat free sweetened condensed milk 

(click here for my very low sugar homemade sweetened condensed milk)

reduced fat butter, and less chocolate, coconut and nuts...you can enjoy these and count 4 Weight Watchers Points per serving also. 

I always appreciate the fact that Nancy allows me to share the nutritional info from her wonderful website too.  Trust you'll pay her a visit and stay a while. 

Just look how she reduced the calories...from 356 to 133!  These special treats really ARE Magic! 

Weight Watchers (old points) 3

Weight Watchers POINTS PLUS 4

SKINNY FACTS: for 1 bar 133 cal, 5.7g fat, 3g protein, 19g carbs, 1g fiber, 61mg sodium, 16g sugar

FAT FACTS: for 1 bar made with full fat ingredients 356 cal, 22g fat, 6g protein, 38g carbs, 2g fiber, 163mg sodium, 31g sugar

SKINNY MAGIC BARS 

1/4 c. reduced fat butter

(like Smart Balance)

1-1/4 c. graham cracker crumbs

1/2 c. flaked coconut, sweetened

(I used unsweetened)

1 c. semi sweet chocolate chips

(click here for my homemade sugar free chocolate bars/chips)

1 (14 ozs) can fat free sweetened condensed milk
(click here for my homemade sweetened condensed milk)

1/2 c. chopped walnuts

(I used pecans)

Preheat oven to 350.  Spray 9" X 13" baking dish with nonstick cooking spray with flour, being sure to spray sides as well. Add butter to pan; place in oven to melt. (will take about a minute)

Sprinkle graham cracker crumbs over butter, patting down, but do not mix. 

Sprinkle coconut evenly over cracker crumbs, then do the same with the chocolate chips. 

Drizzle sweetened condensed milk evenly over all. (You can place can in a cup of warm water to make spreading easier). Top with nuts. Bake for 20 - 25 minutes or until golden brown. 

Cut into squares while still warm, otherwise, they'll be difficult to cut. 

Yield: 24 squares 

Linked to Weekend Potluck

You may also like to try....

Skinny Nutty Carrot Cake Bars

Skinny Chocolate Cupcakes with Chocolate Glaze

Caramel Pineapple Rings

You have to see this amazing dessert to know how special it is!

And after you taste it...you'll say 'MMMMMMMMMMM!'

This is a rich dessert.  I love any 'individualized' ways to present anything.
It takes a little time and 'fuss' but it is SO worth it with the end result!

These would make such a special presentation for the holidays! 

I made this for a girlfriend's tea party (had to celebrate my new dishes!) and the girls all raved...

That was a few years ago, and they're still talking about this dessert.

(I also served mini ham sandwiches using hawaiian sweet rolls spread with pineapple cream cheese - my mouth waters to think of them!)

When my cookbook first came out, the first question a couple of those gals asked me was..."Is your caramel pineapple recipe in your book?"

No - I didn't add it...simply because it's kind of a 'controversial' recipe as you boil the can of sweetened condensed milk for 4 hours.

(But it's been added to #2 cookbook that I'm hoping to have in my hand in the fall of 2013.=)

I don't believe the companies who make this product, would agree to this process, but this was a VERY special treat my mom made for us a few times while we were kids.

And we always felt so spoiled!!!  I LOOOOOVE me some caramel!

And this is thick and rich caramel - mom would not cook it as long, it was 
syrup-y and we'd enjoy it over ice cream.

THEN....a local restaurant began serving it on top of a pineapple slice - what a tasty and amazing combo of flavors!

SO...I had to make it at home.

After I saw it at Eat at Home I was inspired to make my own and blog about it, so here ya go....(Thanks Tiffany!) Here's her photo...love it!

photo: Eat at Home

I love that you can slice it into 10 (thin) slices and there are 10 pineapple rings to a can!  WA-LA!  

I do think it's easiest to make 8 slices though....

CARAMEL PINEAPPLE RINGS

1 (14 ozs) can sweetened condensed milk

(I suggest using name brand and NOT using lowfat or fat free - it will not set up as nicely)

1 (15 ozs) can pineapple rings (10 count)

Whipped topping - maraschino cherries, optional

Remove the label from the sweetened condensed milk.

Place UNOPENED can of milk in a large pot, covering completely with water.

Bring to a rolling boil and boil 4 hours. Be sure to always keep the can completely submerged. Don't let the water level boil too low or the can may explode. I add more water about every 30 minutes or so...keep checking it.

After 4 hours of boiling, allow the can to sit in the water until cooled.

Remove from the pan; let stand on the counter until room temperature,  then refrigerate..at least overnight.

To serve, cut both ends of the can open. Push caramel out of can.

(I use a knife to cut around the edges of can first)

Slice caramel. Place one slice on a ring of pineapple.

Top with whipped cream and a cherry.

Such an elegant and impressive dessert!


And just in case you'd like to see Tabitha's recipe for CROCKPOT CARAMEL PIE, using the same basic idea, go to this link at Frugal Family Favorites blog.

Linked to Weekend Potluck

You might also like this special recipe for

Pinwheel Jello Flowers
(they're easier to make than you'd guess)

Easy Coconut Custard Pie (Reduced Sugar Option)

Y'all know I just love S-I-M-P-L-E!!...this recipe caught my interest when I saw it shared at Judy's The Southern Lady Cooks. Judy has a very large following cause once you get a taste of her amazing recipes, you'll only want more.

Please pop over to see her - tell her I said hello. 

I love that this dessert only has a few ingredients, and I could use my homemade sweetened condensed milk that has little sugar in it. 

Hope you won't put off trying it.  Hubby and I ate the whole thing ourselves....(but not all at once.) *-* 

(I'm not sure why the filling looks thinner than it actually was??)

EASY COCONUT CUSTARD PIE 

1 - 9" deep dish pie shell, unbaked

1 (14 ozs.) can sweetened condensed milk

Or try my Homemade Sweetened Condensed Milk

(much reduced sugar option)

1 1/4 c. hot water 

(hot tap water is fine - you don't want to cook the eggs)

1/4 tsp. salt

1 tsp. vanilla extract

3 eggs, beaten

1 c. (unsweetened) coconut 

Few sprinkles ground nutmeg, optional

Preheat oven to 425. 

In a mixing bowl whisk together the milk, water, salt and vanilla extract.  Beat eggs well and add to milk mixture, along with coconut; continue beating with wire whisk until smooth.  Pour into pie shell.  Sprinkle nutmeg on top.  Bake at 425 for 10 minutes, then reduce heat to 350 degrees and continue baking for 50 minutes until filling is set.  Remove from oven, cool to room temperature; top with whipped cream to serve. Refrigerate any left overs.  Enjoy!

Other great pie recipes...

Impossible Coconut Pie with Rum Sauce

No Bake Lightened Up Coconut Cream Pie

Linked to Weekend Potluck

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