Ingredients:
1 (14-ounce) can sweetened condensed milk or dulce de leche
32 ounces (4 cups) salty roasted peanuts, divided
4 tablespoons (1/4 cup) unsalted butter
2 cups mini marshmallows
1/2 cup creamy peanut butter
Directions:
To Make the Caramel:
(skip this step if you bought it already made):
Preheat the oven to 400 F.
Pour the sweetened condensed milk into a shallow baking dish, or a non-stick bread pan.
Cover the pan tightly with aluminum foil.
Set it inside a larger roasting pan.
Pour in hot water to reach about halfway up the side of the smaller pan.
Bake 1 hour.
Remove from oven and cool.
To Make the Bars:
Line a 9x9-inch pan with parchment paper or aluminum foil.
Add 2 cups of peanuts and spread them out evenly over the bottom of the pan.
Melt the butter over medium heat in a medium-sized heavy bottomed saucepan.
Add the marshmallows and stir until melted.
Reduce the heat to low.
Whisk in the caramel and the peanut butter.
When the mixture is completely combined, pour gently over the peanuts.
Smooth with a rubber spatula.
Sprinkle the remaining peanuts evenly over the top.
Using your hand, press them down gently into the caramel.
Refrigerate until set, about 2 hours.
Use the parchment paper to remove from the pan to a cutting board.
Cut into squares or bars with a sharp paring or chef's knife.
Store tightly wrapped in the refrigerator or in a cool, dry place up to one week.