Because my Dad is allergic to chocolate, we normally have Payday candy bars at home because he loves them. He also likes those round pink things with peanuts in them. Can’t think of the name. I’ve seen this recipe going around on several food websites so it must be good.
Microwave Copycat Payday Candy Bars 3 cups salted peanuts 2 cups peanut butter chips 3 tbsp unsalted butter 2 cups mini marshmallows 1 (14 oz.) can sweetened condensed milk 1/2 tsp. vanilla extract Melt butter and peanut butter chips in the microwave. Depending on the wattage of your microwave, the time will vary.
While cooking, add 1/2 of the peanuts to a greased 9x13 baking dish.
Once the peanut butter chip mixture is melted, add vanilla and marshmallows. Stir until smooth and melted. Place it back in the microwave if it needs it.
Add condensed milk to the mixture. Stir well to combine. Pour over peanuts.
Press the rest of the peanuts onto the top.
Leave on the counter to cool for several hours or put in the refrigerator if you are in a hurry. —kwc— Are you hungry for a shrimp boil but don’t want to get the huge cauldron out? Here’s a sheet pan version.
Sheet Pan Shrimp Boil 4 tbsp extra virgin olive oil, divided 1 tbsp plus 1 tsp Old Bay seasoning, divided 1 tsp garlic powder 1/2 tsp each ground mustard, ground coriander, dried dill 1/4 teaspoon pepper 3/4 teaspoon salt, divided 3 ears sweet corn each cut into 4 pieces (12 pieces total) 1 pound baby Dutch yellow potatoes, chopped in half or thirds depending on size 1 (11-12 oz.) pkg. smoked Andouille chicken sausage, sliced 1/2-inch thick 1 pound large shrimp (21-25 ct), peeled and deveined Parsley Lemon Butter 4 tbsp melted butter 1-1/2 tsp finely-chopped parsley 1-1/2 tbsp lemon juice For serving Chopped parsley Lemon slices Hot sauce Preheat oven to 400. Line a large, rimmed baking sheet (15x21) with foil and lightly spray with cooking spray; set aside.
Transfer cut potatoes to a microwave-safe bowl with a tight-fitting lid. Fill with water until it reaches about 1/8-inch up the sides. Cover and microwave on high for 7 minutes. Carefully remove lid and drain potatoes.
Meanwhile, in a very large bowl, whisk together 3 tablespoons EVOO, 1 tablespoon Old Bay seasoning, garlic powder, ground mustard, coriander, dill, pepper and ½ teaspoon salt. Add drained potatoes, corn and sausage. Stir until evenly coated.
Add to prepared baking sheet and spread out into an even layer. Bake at 400 degrees F for 15 minutes.
Meanwhile, add shrimp to the same bowl (don’t wipe out). Drizzle with 1 tablespoon EVOO, 1 teaspoon Old Bay seasoning and 1/4 teaspoon salt. Stir until evenly coated.
After 15 minutes, remove baking sheet from oven and give everything a good stir. Add shrimp and spread everything into a single layer.
Place pan back into oven and bake for an additional 10-12 minutes, or until the shrimp is opaque and cooked through.
Meanwhile, whisk parsley but ter ingredient s together; set aside.
As soon as the shrimp is done, drizzle the entire pan with Parsley Lemon Butter. Serve with additional freshly cracked salt, pepper, lemon wedges, parsley, Old Bay seasoning and hot sauce on the side.
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