These homemade Pay Day Bars are a sweet, salty, chewy, and crunchy dessert inspired by the classic Pay Day candy bar. Made with a tender cake mix base, a gooey marshmallow layer, and a peanut butter topping packed with crispy cereal and peanuts, this easy bar cookie recipe is perfect for sharing.
If you enjoy Pay Day candy bars, this homemade version is a must-try. These Pay Day Bars come from the kind of old-fashioned recipe you might find in a church cookbook, and they have all the textures that make a dessert memorable: a soft base, a sticky marshmallow center, and a crunchy peanut topping.
The flavor is rich and comforting, with plenty of peanut butter and lightly salted peanuts to balance the sweetness. The Rice Krispies add a crisp bite, while the marshmallows create a chewy layer that holds everything together. They are easy to slice, easy to serve, and especially good for potlucks, picnics, cookouts, holidays, bake sales, or casual family gatherings.
These Pay Day Cookie Bars are also a great make-ahead dessert. Chilling them helps the layers set, so the bars cut cleanly and hold their shape. Serve them straight from the refrigerator for a firmer bite, or let them sit at room temperature for a softer, gooier texture.
Ingredients
Scroll down to the recipe card for exact quantities and step-by-step instructions.
The base starts with yellow cake mix, melted butter, and an egg. This creates a soft, cake-like layer that bakes quickly in a 13×9-inch pan. A white cake mix can also be used, though the bottom layer will be lighter in color.
The middle layer is made with mini marshmallows. They only need a brief time in the oven so they become puffy and soft without melting completely.
The topping is the part that gives these homemade Pay Day Bars their signature candy-inspired flavor. Light corn syrup, butter, peanut butter chips, and vanilla create a smooth peanut butter mixture. Rice Krispies and lightly salted peanuts are stirred in for crunch, texture, and that sweet-salty finish.
How to make homemade Pay Day Bars
Begin by preheating the oven to 350°F. Grease a 13×9-inch baking dish, or line it with parchment paper if you want to lift the bars out of the pan before slicing.
For the base, stir together the yellow cake mix, melted butter, and egg until a thick dough forms. Press the mixture evenly into the prepared pan. Bake for 12–15 minutes, or until the edges are lightly golden brown.
Remove the pan from the oven and sprinkle the mini marshmallows evenly over the warm base. Return the pan to the oven for another 1–2 minutes, just until the marshmallows puff up.
While the marshmallow layer is warm, prepare the topping. Heat the corn syrup and butter in a saucepan over medium heat until the butter melts. Remove the pan from the heat, then stir in the peanut butter chips and vanilla until smooth.
Fold in the Rice Krispies and peanuts. Work quickly, because the topping will begin to set as it cools.
Spoon the peanut mixture over the marshmallow layer. Use an offset spatula or the back of a spoon to gently spread it to the edges and corners of the pan.
Refrigerate the bars for 1–2 hours, or until firm enough to slice. Chilling makes the layers easier to cut and helps the topping hold together neatly.
Serve these bars chilled or at room temperature. They are firmer straight from the refrigerator and softer when allowed to sit out for a bit.
Storage and freezing instructions
Store Pay Day Bars in an airtight container at room temperature. They will keep for a week or two. For longer storage, freeze the bars for up to three months. Place parchment paper between layers if stacking, and thaw before serving.
More old fashioned bar cookies
- Classic Lemon Bars
- Toll House Cookie Bars
- Caramelitas
- Special K Bars
- 7-Layer Bars
- Chewy Coconut Bars
📖 Recipe
Pay Day Cookie Bars
Ingredients
For the base:
- 1 (15.25 oz) yellow cake mix
- ⅓ cup (5⅓ tablespoons) butter, melted
- 1 egg
- 3 cups mini marshmallows
For the topping:
- ⅔ cup light corn syrup
- 4 tablespoons unsalted butter
- 2 teaspoons vanilla
- 1 bag (10 oz) peanut butter chips
- 2 cups Rice Krispies
- 2 cups lightly salted peanuts
Instructions
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Preheat the oven to 350°F. Grease a 13×9-inch baking dish with cooking spray or butter.
For the base:
-
In a large bowl, stir together the yellow cake mix, melted butter, and egg until combined.
-
Press the mixture evenly into the prepared baking dish. Bake for 12–15 minutes, or until the edges are lightly golden brown.
-
Remove the pan from the oven and sprinkle the mini marshmallows evenly over the top. Bake for 1–2 minutes more, or until the marshmallows are puffy.
For the topping:
-
In a saucepan, heat the corn syrup and butter over medium heat until the butter is melted.
-
Remove from the heat and stir in the peanut butter chips and vanilla until smooth.
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Stir in the Rice Krispies and peanuts until evenly coated.
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Spoon the topping over the marshmallow layer and spread carefully to the edges.
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Refrigerate until firm, about 1–2 hours. Cut into bars and serve.
Notes
The bars will keep for a week or two at room temperature in an airtight container. They can also be frozen for up to three months.
Nutrition
Carbohydrates: 33 g
Protein: 5 g
Fat: 12 g
Saturated Fat: 3 g
Cholesterol: 15 mg
Sodium: 204 mg
Sugar: 21 g
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