Description
These Homemade Payday Candy Bars are a perfect sweet-and-salty treat, featuring layers of crunchy peanuts, soft caramel, and nougat. Simple to make and utterly delicious, they’re great for satisfying your candy cravings or sharing with friends.
Ingredients
Units
Scale
Makes about 12 bars:
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For the base and topping:
- 2 cups (300 g) salted roasted peanuts, divided
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For the nougat layer:
- 1/4 cup (60 g) unsalted butter
- 1 cup (250 g) marshmallow fluff
- 1/4 cup (60 ml) sweetened condensed milk
- 1 teaspoon vanilla extract
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For the caramel layer:
- 1 (14 oz / 400 g) bag of soft caramels
- 2 tablespoons (30 ml) heavy cream
Instructions
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Prepare the pan:
- Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving overhangs for easy removal.
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Layer the peanuts:
- Spread 1 cup of salted roasted peanuts evenly across the bottom of the prepared pan.
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Make the nougat layer:
- In a saucepan over medium heat, melt the butter. Stir in the marshmallow fluff, sweetened condensed milk, and vanilla extract. Mix until smooth and creamy.
- Pour the nougat mixture over the peanuts and spread evenly with a spatula.
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Prepare the caramel layer:
- In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in 20-second intervals, stirring between each, until the mixture is fully melted and smooth.
- Pour the caramel over the nougat layer and spread evenly.
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Top with peanuts:
- Sprinkle the remaining 1 cup of salted peanuts evenly over the caramel layer, pressing down gently to adhere them.
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Chill and slice:
- Refrigerate the candy for at least 2 hours, or until fully set.
- Lift the candy out of the pan using the parchment overhangs and slice into bars.
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Serve and enjoy:
- Store the bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Notes
- For a nut-free version, substitute the peanuts with sunflower seeds or a crunchy cereal.
- You can drizzle melted chocolate over the bars for an extra layer of indulgence.