These salty-sweet peanut bars are the perfect hybrid of cookie and candy bar. The buttery brown sugar crust makes a sturdy foundation for rich, fudgy peanut butter filling. Roasted salted peanuts season these Salty Peanut Bars with just the right amount of salt and provide crave-worthy crunch.  The bars slice beautifully and a box-full makes a lovely homespun gift.

Salty Peanut Bars | Go Bold With Butter

Salty Peanut Bars

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 35 minutes

Yield: 16 bars

Salty Peanut Bars


  • 1 1/4 cups all-purpose flour
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup (1 stick) butter, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups peanut butter chips
  • 2 cups mini marshmallows
  • 2 1/4 cups roasted salted peanuts, divided


  1. Preheat oven to 350°F. Line 8x8-inch square baking pan with parchment paper so paper hangs over all four sides.
  2. Combine flour, brown sugar and butter in large bowl. Stir, using wooden spoon, until large clumps form and then use hands to knead mixture together. Press dough into bottom of prepared pan; bake 12 minutes. Remove pan from oven and place on cooling rack to cool completely.
  3. In medium saucepan, combine sweetened condensed milk and peanut butter chips. Cook over medium heat, stirring occasionally, until chips are melted and mixture is smooth. Add marshmallows and stir well. Cook until marshmallows melt and can be stirred into peanut butter mixture. Add 1 cup peanuts; stir to incorporate. Pour mixture over crust and spread evenly using spatula.
  4. Sprinkle remaining 1 1/4 cup peanuts on top of filling while still warm. Gently press peanuts into filling using fingertips. Refrigerate bars 1 hour or more before cutting.
  5. Store bars at room temperature in air-tight container or covered in plastic wrap.

You Might Also Like

A Day On A Dairy Farm

gbwb-dg-samp1 It starts at 3:00 a.m. and includes a lot of care, a lot of technology and a whole lot of hard work. Take a look at how farmers put food on your table. gbwb-dg-learnmore

Use hard, cold butter for pie crusts.

Cold pieces get caught between layers of dough, and that's what creates that flaky texture we all strive for.

The Go Bold With Butter Enewsletter.

Get our latest recipes, tips for cooking with butter and more, delivered to your inbox every month.


Leave a Reply

Your email address will not be published. Required fields are marked *