Copycat Payday Bars

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
Learn about The Spruce Eats' Editorial Process
Updated on 02/5/23
Copycat Payday Bars

The Spruce / Nyssa Tanner

Prep: 30 mins
Cook: 0 mins
Total: 30 mins
Servings: 16 servings
Nutrition Facts (per serving)
274 Calories
16g Fat
28g Carbs
8g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 274
% Daily Value*
Total Fat 16g 21%
Saturated Fat 3g 16%
Cholesterol 4mg 1%
Sodium 182mg 8%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Total Sugars 20g
Protein 8g
Vitamin C 0mg 1%
Calcium 56mg 4%
Iron 0mg 3%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These copycat Payday bars will quickly become a mainstay of your candy-making repertoire. These simple bars have a caramel core covered with salted peanuts. Try them plain or cover in chocolate for a supremely satisfying treat.

Ingredients

  • 14 ounces (2 cups) soft caramels

  • 1 1/2 tablespoons heavy cream, or milk

  • 15 ounces (3 cups) salted peanuts

  • 1 pound chocolate candy coating, optional

Steps to Make It

  1. Gather the ingredients.

    Copycat Payday Bars ingredients

    The Spruce / Nyssa Tanner

  2. Line a 9 x 9-inch square baking pan with foil, and spray the foil lightly with nonstick cooking spray.

    greased aluminum foil lined baking pan

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  3. Scatter half of the peanuts, about 1 1/2 cups, on the bottom of the pan and spread them into an even layer.

    peanuts on in a baking pan

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  4. Combine the unwrapped caramels and cream or milk in a microwave-safe bowl.

    Combine the unwrapped caramels and cream in a bowl

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  5. Microwave in 30 to 40-second increments, stirring well after each microwaving session, until the cream is melted and smooth. At first, it will resist melting, and will be difficult to stir, but as it heats, it will smooth out and become fluid.

    caramel mixture in a bowl

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  6. Pour the caramel over the peanuts in the pan, and use a spatula to spread it into an even layer.

    Pour the caramel over the peanuts in the pan

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  7. Immediately spread the remaining 1 1/2 cups of peanuts over the top of the caramel, and gently press down the embed them into the caramel.

    layer of peanuts on top of the caramel mixture in the pan

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  8. Refrigerate the pan to set the caramel, for at least 30 minutes.

    peanuts and caramel layers in a pan

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  9. Once set, remove the candy from the pan using the foil as handles.

    peanut and caramel layers in a pan

    The Spruce / Nyssa Tanner

At this point, you have a PayDay taste-alike—the original candy bars are just made from caramel and peanuts! If you want to enjoy it this way, cut the candy in half, and then cut each half into slender bars. 

  1. For chocolate dipping, don't cut the candy into bars just yet.

    peanut and caramel square

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  2. Melt the chocolate candy coating in the microwave in 30-second increments, stirring frequently to prevent overheating.

    melted chocolate in a bowl

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  3. Spread a very thin layer of chocolate on top of the candy—this is really just to lock the peanuts into place and prevent them from falling off into the chocolate when dipping. So do NOT make it a thick layer—try to get as thin as possible.

    chocolate covered peanut and caramel on a cutting board

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  4. Refrigerate the candy for 10 minutes to set the coating, then flip it upside-down and spread a very thin layer of chocolate on the other side of the candy.

    chocolate spread over the peanut bar

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  5. Cut the candy into bars once the chocolate is set on both sides.

    Cut the candy into bars once the chocolate is set on both sides

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  6. Re-warm the coating, if necessary, so it is fluid. Cover a baking sheet with parchment or waxed paper.

    melted chocolate in a bowl

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  7. Use dipping tools or a fork to dip each bar into the chocolate, and set it back on the baking sheet. While the chocolate is still wet, sprinkle the tops with chopped peanuts, if desired.

    Copycat Payday Bars on a baking sheet, peanuts on top

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  8. Refrigerate the tray until the chocolate is set.

    Copycat Payday Bars on a baking sheet

    The Spruce / Nyssa Tanner

For the best taste and texture, serve these bars at room temperature.