Okay, confession time: I developed these No Bake Payday Nut Squares during a sugar-craving midnight raid and they immediately became my “go-to” when I need something gooey, salty, and peanut-packed without turning on the oven. I’ll be honest — they taste like a homemade Payday candy bar but bigger, square, and a little bit more honest about the peanut butter. You get buttery, crumbly base, a hot, shiny caramel layer that smells like brown sugar heaven, and a crunchy peanut top that sings with salt. They set in the fridge, so you get a satisfying chew with crunchy bites — and no oven mitts required. Let’s make snack time dangerously easy.
Quick Facts
- Yield: Serves 12–16 (16 squares)
- Prep Time: 20 minutes
- Cook Time: 10 minutes (stovetop caramel)
- Total Time: 2 hours 30 minutes (includes chilling)
Why This Recipe is Awesome
These bars pack crunchy roasted peanuts, buttery graham-cracker-like base, and a lick-your-fingers caramel layer — all without baking. They deliver salty, sweet, chewy, and crunchy in one square. They feel indulgent but use simple pantry staples, and they come together fast. It’s so easy even your oven will feel left out.
Ingredients
For the Main Dish:
- 2 cups roasted unsalted peanuts, roughly chopped (reserve 1/2 cup for topping)
- 2 cups graham cracker crumbs (about 14 full crackers)
- 1 1/2 cups powdered sugar, sifted
- 1/2 tsp salt
- 1 cup creamy peanut butter (room temperature)
- 1/2 cup unsalted butter, melted
- 1/3 cup honey or light corn syrup
For the Caramel & Finish:
- 1 cup packed brown sugar
- 1/2 cup unsalted butter
- 1/4 cup heavy cream (or whole milk)
- 1 tsp vanilla extract
- 1/8 tsp fine sea salt (plus a pinch for sprinkling)
- Optional: 8 oz semi-sweet chocolate chips for drizzle
How I Make It
Step 1:
Line an 8×8 inch pan with parchment and leave an overhang so you can lift the bars out later. In a large bowl, stir together the graham cracker crumbs, powdered sugar, and 1/2 tsp salt. Add the peanut butter, melted butter, and honey. Press this mixture firmly into the prepared pan until you have an even, compact layer — I use the bottom of a measuring cup to really pack it down. The base should feel firm and slightly glossy under your touch.
Step 2:
Heat a medium saucepan over medium heat. Add the brown sugar, 1/2 cup butter, and heavy cream. Stir constantly until the mixture comes to a gentle simmer, then let it simmer for 4–6 minutes while stirring frequently; you’ll smell deep caramel notes and see the mixture thicken and darken to a glossy amber. Remove the pan from heat and whisk in the vanilla and 1/8 tsp salt.
Step 3:
Fold the chopped roasted peanuts into the caramel, reserving that 1/2 cup for the top. Pour the hot caramel-peanut mix evenly over the packed base. Use a spatula dipped in hot water (then dried) to smooth the caramel quickly before it cools — it sets fast. You should hear a soft settling hiss as bubbles calm down; the smell will make you weak in the knees.
Step 4:
Sprinkle the reserved chopped peanuts evenly over the warm caramel, pressing them very gently so they stick. If you want a chocolate drizzle, melt the 8 oz chocolate chips in 20–30 second bursts in the microwave, stirring between bursts, then drizzle. Sprinkle a light pinch of flaky sea salt over the top for contrast. Put the pan in the refrigerator and chill for at least 2 hours until the caramel firms up.
Step 5:
Lift the set slab out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife — warm the knife under hot water and dry it for cleaner edges if the caramel sticks. Store in an airtight container in the fridge for up to a week (if they last that long).
Pro Tips
- Use room temperature peanut butter so it blends smoothly into the base without clumps.
- Simmer the caramel gently — too hot and it hardens into brittle candy; too cool and it stays runny. Aim for a glossy, pourable thickness.
- Warm your knife between cuts for neat squares; it makes slicing the sticky caramel so much easier.
- For a firmer base, replace 1/4 cup of graham crumbs with finely chopped pretzels for extra crunch and salt.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap graham cracker crumbs for gluten-free graham crumbs or crushed gluten-free cookies to make these gluten-free.
- Use coconut cream and vegan butter to make the caramel dairy-free — expect a slightly coconutty flavor.
- Replace peanuts with roasted almonds or cashews for a different crunch profile (flavor changes but texture stays great).
- If you’re nut-free, use toasted sunflower seeds and sunflower seed butter, though texture and taste will differ.
Variations & Tips
- Spicy twist: add 1/4 tsp cayenne to the caramel for a sweet-heat kick.
- Chocolate lover: spread a thin layer of melted chocolate over the base before pouring caramel.
- Mini bar version: press into a 9×13 pan and cut smaller squares for party bites.
- Salted caramel: finish with flaky sea salt for an elevated salty-sweet contrast.
- Crunch boost: stir in 1/2 cup toasted oats to the base for extra chew.
- Peanut butter swirl: dollop extra peanut butter on top before chilling and swirl with a toothpick.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the bars up to 3 days ahead and store them in an airtight container in the fridge. Let them sit at room temperature 10–15 minutes before serving so the caramel softens slightly.
- Can I double the recipe?
- Sure thing. Use a 9×13 pan or two 8×8 pans. Chill time stays the same, but make the caramel in batches if your pot isn’t large enough.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel.
- How do I know it’s done?
- You’ll see a glossy, thickened caramel that pours slowly off the spoon and coats the peanuts. Once chilled, the caramel should hold its shape but still yield a chewy bite.
- What if I don’t have ingredient X?
- Short on graham crackers? Use crushed digestive biscuits or vanilla wafers. No heavy cream? Use whole milk, but the caramel will be a touch less rich.
How I Like to Serve It
I serve these squares with a cold glass of milk or a strong cup of coffee — the bitterness balances the sugar beautifully. They work great at potlucks because people hover around the plate like seagulls. In summer, I let them sit at room temp a few minutes so the caramel softens; in winter, I keep them chilled for a firmer bite.
Notes
- Store in an airtight container in the refrigerator for up to 1 week. Freeze up to 1 month, thaw in the fridge overnight.
- If reheating, microwave individual squares in 5–8 second bursts to soften the caramel — don’t overdo it or they’ll get oily.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these dangerously delicious No Bake Payday Nut Squares!