No-bake candy bars made with peanut butter chips, sweetened condensed milk, and marshmallows have been a staple of Midwestern holiday treat-making since at least the 1970s. The combination of melted peanut butter chips with condensed milk creates a rich, fudge-like base, and the marshmallows stirred in add a soft, chewy lift. Mary Ringlein’s version takes it further with a full 24 ounces of dry roasted peanuts — half pressed into the bottom of the pan as a crunchy base, the other half pressed on top. Sweet and salty, chewy and crunchy, and very easy to make. Cut into small squares — they’re rich.
Ingredients
2 c peanut butter chips
1 (14 oz.) can sweetened condensed milk
2 Tbsp margarine
8 oz. miniature marshmallows
24 oz. dry roasted peanuts (divided)
Instructions
Spread half the dry roasted peanuts (12 oz.) evenly in the bottom of a 9×13-inch dish.
In a saucepan or microwave-safe bowl, melt peanut butter chips, sweetened condensed milk, and margarine together over low heat, stirring until smooth.
Remove from heat and let cool for 3–5 minutes so the marshmallows don’t melt completely.
Stir in the miniature marshmallows until evenly distributed.
Pour the mixture over the peanuts in the dish and spread evenly.
Press the remaining peanuts (12 oz.) firmly on top.
Let cool completely or refrigerate until firm. Cut into squares.
