My mom has been making these bar cookies for years. The stained recipe card says that it came from Natalie, who is a friend of my mom, but I don’t know the original source. I love stained recipe cards and cookbooks. You usually know you have located a good recipe in a cookbook if the pages are stuck together and splattered with something.
This dessert is named after the candy bar, they are similar, but the bar cookie is better in my opinion. It is a great recipe because the ingredients are simple and easy to remember. Most importantly, they taste pretty fantastic. I think if a person set their mind to it they could have the whole thing done in 7 minutes.
I would keep these in the refrigerator if you want them to last awhile, but they definitely need to be eaten at room temperature so that they are gooey. Boy, are they gooey.
The Perfect Pairing for Payday Bar Cookies is the sticky ingredient measuring method. When you need to measure something sticky like peanut butter, syrup, molasses, etc. just spray the measuring cup with cooking spray first and it will come right out without any effort.
Payday Bar Cookies
Lindsay at Perfecting the Pairing via Natalie
· 4 cups corn flakes
· 2 cups rice krispies
· 1 cup lightly salted peanuts
· 1 cup sugar
· 1 cup light corn syrup
· ¼ cup butter
· 1 cup peanut butter
· 1 tsp vanilla
Generously grease a jelly roll pan (12½ x 17½ by 1 inch).
In a large bowl combine the corn flakes, rice krispies, and peanuts. Stir to mix.
In a saucepan add the sugar, corn syrup, and butter. Bring to a boil and boil for 1 minute.
While the sugar mixture is coming to a boil, measure 1 cup of peanut butter in a greased measuring cup. Stir the peanut butter and the vanilla into the sugar mixture after it has boiled for 1 minute. Mix until evenly distributed. Pour the hot mixture over the cereal and stir with a spatula until the sauce is distributed amongst the cereal and nuts.
Pour the mixture into the greased pan and pat with a spatula until it fills the pan. Best served at room temperature.