Mini Peanut Butter Bars

If you are a nut, these are for you.  Packed full of natural peanut butter and peanuts, these are sure to please anyone who goes nuts for peanuts.

I’m all about the simple ingredient list, and this definitely doesn’t disappoint with a whopping five ingredients: sweetened condensed milk, mini marshmallows, butter, all natural peanut butter, butter, and unsalted roasted peanuts.

You’ll first heat up the butter and natural peanut butter before adding your sweetened condensed milk and marshmallows.  NOTE: the natural peanut butter is important for the recipe or else the bars will be too greasy.

Remove the butter, peanut butter, sweetened condensed milk, and marshmallow mixture from the heat and stir in the peanuts.

Spread out the mixture into your 9″ square baking pan.

Put in the freezer for about 30 minutes and cut in equal-sized pieces.  These can last in the refrigerator (in an airtight container) for up to two weeks.

Makes 24-32 servings

  • 1 tablespoon plus 1 1/2 teaspoons unsalted butter
  • 8 ounces natural creamy peanut butter (about 1 cup; see headnote)
  • 14 ounces (1 can) sweetened condensed milk
  • 2 cups mini marshmallows
  • 16 ounces unsalted roasted peanuts


Line a 9-inch square baking dish with parchment paper, leaving enough overhang to be able to lift out the slab for easy cutting.

Combine the unsalted butter and peanut butter in a large saucepan over medium heat, stirring until the mixture is smooth and well blended. Stir in the sweetened condensed milk and marshmallows; cook for about 3 minutes, stirring, or until smooth. Remove from the heat.

Stir in the peanuts so they are evenly distributed. Working quickly, pour the mixture into the baking dish, smoothing it evenly into the corners. Let cool for 30 minutes, then transfer to the freezer for another 30 minutes to firm up.

Use the parchment paper to lift out the slab of peanut butter bars. Cut into 24 or 32 equal pieces and serve or store in the refrigerator.


This recipe is from The Washington Post!

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