Treat yourself to the irresistible taste of our Copycat Payday Candy Bars! These homemade delights feature a luscious combination of chewy caramel and crunchy roasted peanuts, all coated in a blanket of creamy milk chocolate. Whether enjoyed as a special treat or shared with friends and family, each bite promises the perfect balance of sweet and salty flavors. Indulge in this easy-to-make candy bar recipe that rivals the classic favorite!

Our journey with Copycat Payday Candy Bars began during a nostalgic craving for a childhood favorite. Inspired by the simplicity and deliciousness of the original, we set out to recreate it at home. Experimenting with different caramel recipes and peanut combinations, we finally achieved a recipe that perfectly captures the essence of the beloved candy bar.

Since then, making these candy bars has become a cherished tradition. From holiday gatherings to casual snacking moments, they never fail to bring smiles and satisfy cravings. Each batch is a reminder of the joy of homemade treats and the delight of sharing something special with loved ones.

Why You’ll Love Copycat Payday Candy Bars

Simple Ingredients: Basic pantry staples combine to create a decadent treat.
Customizable: Adjust the sweetness and nuttiness to suit your taste preferences.

Perfect for Sharing: Make a big batch to share with friends and family.
Homemade Goodness: Enjoy the satisfaction of making your own candy bars from scratch.

Ingredients Notes For Copycat Payday Candy Bars

Caramel: Use homemade or store-bought caramel for convenience.
Peanuts: Roasted and salted peanuts add crunch and flavor.
Chocolate Coating: Use quality milk chocolate for a smooth and creamy finish.

Sea Salt: Sprinkle a pinch of sea salt over the chocolate coating for a gourmet touch.

Recipe Steps:

Prepare the Caramel and Peanut Filling:
- In a microwave-safe bowl, heat 1 cup of caramel until smooth and pourable.
- Stir in 1.5 cups of roasted, salted peanuts until evenly coated with caramel.
Shape the Candy Bars:
- Line a baking sheet with parchment paper. Spoon the caramel-peanut mixture onto the parchment paper in 6-inch long strips, about 1 inch wide and 1/2 inch thick.
- Use your fingers or a spatula to shape and flatten each strip into a rectangular candy bar shape. Leave space between bars for easy coating later.
Chill the Bars:
- Place the baking sheet in the refrigerator for about 30 minutes, or until the caramel-peanut mixture is firm and set.

Coat with Chocolate:
- Melt 12 ounces of milk chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each chilled candy bar into the melted chocolate, using a fork or dipping tool to coat evenly. Tap off excess chocolate.

Set and Serve:
- Place the chocolate-coated bars back on the parchment-lined baking sheet.
- Optional: Sprinkle a pinch of sea salt over the wet chocolate coating for a salty-sweet finish.
- Allow the chocolate to set at room temperature or speed up the process by placing the bars in the refrigerator for 15-20 minutes.
Enjoy!
- Once the chocolate is set, your Copycat Payday Candy Bars are ready to be enjoyed. Indulge in the homemade goodness of sweet caramel, crunchy peanuts, and creamy chocolate.

Storage Options:

Room Temperature: Store in an airtight container at room temperature for up to one week.
Refrigerator: For longer storage, refrigerate in an airtight container for up to two weeks. Let bars come to room temperature before serving for the best texture.

Variations & Substitutions:

Dark Chocolate: Substitute milk chocolate with dark chocolate for a richer flavor.

Nut Variations: Use almonds, cashews, or a mix of nuts instead of peanuts for a different twist.
Caramel Flavor: Experiment with flavored caramels or add a hint of vanilla extract to the caramel for extra depth.

COPYCAT PAYDAY CANDY BARS

Print Recipe

Ingredients

Scale

1 cup caramel, melted
1.5 cups roasted, salted peanuts

12 ounces milk chocolate, chopped

Instructions

Heat caramel in a microwave-safe bowl until smooth and pourable. Stir in peanuts until evenly coated.
Line a baking sheet with parchment paper. Spoon caramel-peanut mixture onto parchment paper in 6-inch long strips, 1 inch wide and 1/2 inch thick. Shape and flatten into rectangular bars.

Chill bars in refrigerator for 30 minutes, or until firm.
Melt milk chocolate in microwave-safe bowl, stirring every 30 seconds until smooth. Dip each chilled bar into chocolate, coating evenly. Tap off excess chocolate.
Place coated bars on parchment-lined baking sheet. Optional: Sprinkle sea salt over wet chocolate coating.