Copycat Payday Candy Bars
Oh, the memories! You know, there are some treats that just transport you back in time. For me, it’s anything that hits that perfect salty-sweet combo. And if you’re anything like me, the thought of a Payday candy bar probably brings a little smile to your face. Those crunchy peanuts, that chewy caramel-nougat center… pure bliss! Well, I’ve been tinkering in my kitchen for ages, trying to capture that magic, and I think I’ve finally cracked it. My Copycat Payday Candy Bars are so ridiculously close to the real deal, you’ll be shocked. They’re incredible, surprisingly simple, and honestly, way more satisfying when you know you made them yourself. Forget the candy aisle, this is your new go-to for that craving!
What is the copycat payday candy bar?
So, what exactly are these Copycat Payday Candy Bars that I’m so gaga about? Think of them as your homemade ticket to that iconic candy bar experience. It’s essentially a delightful bar made with a soft, chewy, slightly sweet nougat base, generously studded with roasted peanuts, and then all wrapped up in a luscious, melt-in-your-mouth caramel coating. The “Payday” name itself is a bit of a mystery, but for me, it signifies a treat that’s worth celebrating, a little reward at the end of a long week, or just something to brighten up any ordinary day. This recipe aims to replicate that perfect balance of textures and tastes – the nutty crunch against the smooth chewiness is what makes it so addictive, and the salty notes keep you coming back for more. It’s less about intricate pastry work and more about simple, honest ingredients coming together to create something truly special.
Why you’ll love this recipe?
What are the reasons why this recipe has become a staple in my kitchen?flavor is just out of this world. You get that immediate hit of roasted, salty peanuts, followed by the wonderfully chewy, slightly sweet nougat, and then the creamy caramel just coats your tongue. It’s a symphony of deliciousness! And the best part? It’s surprisingly simple to make. You don’t need any fancy equipment or a degree in pastry arts. I’ve made these on a super busy Tuesday night when a craving struck hard, and they were ready faster than I could decide what to order for takeout! Plus, they are incredibly cost-efficient. Buying all the ingredients is way cheaper than grabbing a handful of Paydays from the corner store. You’re getting so much more bang for your buck, and the quality is just superior. What I love most, though, is its versatility. While it’s obviously a fantastic candy bar, I’ve also chopped these up and stirred them into ice cream, used them as a topping for cupcakes (a decadent, I know!), or even just enjoyed them with a cup of coffee. If you’re a fan of my No-Bake Energy Bites or my Salted Caramel Brownies, you are going to absolutely adore these Copycat Payday Candy Bars. They hit all those same satisfying notes of sweet, salty, and chewy that we all crave.
How do I make copycat Payday candy bars?
Quick Overview
This recipe is all about building those classic Payday flavors layer by layer. We’ll start by creating a simple, chewy nougat, then we’ll mix in tons of roasted peanuts for that signature crunch. The whole thing gets enrobed in a smooth, luscious caramel. It’s straightforward, requires minimal fuss, and the end result is a batch of candy bars that taste unbelievably like the store-bought favorite, but with that comforting homemade touch. You’ll be amazed at how easily these come together, making them perfect for when you need a quick sweet fix or want to impress friends with your candy-making skills!
Ingredients
For the Main Batter (Nougat & Peanuts):
This is where the magic starts! You’ll need about 2 cups of good quality roasted and salted peanuts. Make sure they’re roasted; it brings out that deep nutty flavor. I always opt for the lightly salted kind because we’ll add more salt later, but if you only have unsalted, that’s perfectly fine too, just be sure to add a touch more salt to the batter itself. For the binding agents, I use 1 cup of granulated sugar and 1/2 cup of corn syrup. Corn syrup is key here for that chewy texture and to prevent crystallization. And for the creamy base, 1/4 cup of butter, melted, and a generous pinch of salt, about 1/2 teaspoon, to really make those peanut flavors pop. Some people like to add a splash of vanilla extract for extra depth, which I totally recommend!
For the Filling (Caramel Coating):
This is the luscious blanket that makes it a true Payday! You’ll need 1 cup of granulated sugar, 1/2 cup of light corn syrup (again, for smoothness), and 1/4 cup of water to get us started. Then comes the richness: 1/2 cup of heavy cream and 4 tablespoons of unsalted butter, cut into pieces. These create that wonderfully smooth, pourable caramel. Don’t forget a good pinch of salt, about 1/4 teaspoon, to cut through the sweetness and enhance that classic salty-sweet profile. A teaspoon of vanilla extract stirred in at the very end is my secret for an extra layer of flavor.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, grab an 8×8 inch baking pan. You’re going to want to line it with parchment paper, leaving an overhang on the sides. This is going to be a lifesaver later when you need to lift the candy bars out. Lightly grease the parchment paper too, just to be extra sure nothing sticks. Then, preheat your oven to 350°F (175°C). This ensures everything is ready to go when your ingredients are mixed.
Step 2: Mix Dry Ingredients
In a large bowl, combine your 2 cups of roasted and salted peanuts. If your peanuts aren’t already salted, now’s the time to add about 1/2 teaspoon of salt to the bowl with them. Give them a good stir to ensure the salt is evenly distributed. This is the foundation of our candy bar, so don’t skimp on the peanuts!
Step 3: Mix Wet Ingredients
In a medium saucepan, combine the 1 cup of granulated sugar, 1/2 cup of corn syrup, and the 1/4 cup of melted butter. You can also add your vanilla extract (about 1 teaspoon) and the 1/2 teaspoon of salt here if you’re using unsalted peanuts. Stir everything together over medium heat until the sugar is dissolved and the mixture is smooth and well combined. You’re looking for a nice, unified, syrupy consistency.
Step 4: Combine
Now, pour your warm peanut mixture over the peanuts in the large bowl. Use a sturdy spatula or wooden spoon to mix everything thoroughly. You want to make sure every single peanut is coated in that delicious, slightly sticky mixture. It’s going to look a bit messy and clumpy, and that’s exactly what you want! This forms the base of our bar.
Step 5: Prepare Filling
Pour the peanut mixture into your prepared baking pan. Spread it out evenly with your spatula. You don’t need to press it down super hard, just enough to create a relatively flat, even layer. Now, we’ll get the caramel ready. In a separate, heavy-bottomed saucepan, combine 1 cup of granulated sugar, 1/2 cup of light corn syrup, and 1/4 cup of water. Cook this over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it simmer. You’ll want to cook it until it reaches a light amber color. This usually takes about 8-10 minutes. Be patient here; a good caramel takes a moment!
Step 6: Layer & Swirl
Once the caramel reaches that beautiful amber color, carefully and slowly whisk in the 1/2 cup of heavy cream and the 4 tablespoons of butter, cut into pieces. Be cautious, as it will bubble up vigorously! Keep whisking until it’s smooth. Stir in the 1/4 teaspoon of salt and 1 teaspoon of vanilla extract. Now, carefully pour this glorious caramel over the peanut layer in your pan. Use an offset spatula to gently spread it evenly, trying not to disturb the peanut layer too much. You want that beautiful, even caramel coating.
Step 7: Bake
Place your pan in the preheated 350°F (175°C) oven. Bake for about 20-25 minutes. You’re looking for the caramel to be bubbly around the edges and slightly golden brown on top. It shouldn’t look watery, but it will still be soft. The goal isn’t to fully set the caramel in the oven, but to meld the flavors and give it a lovely cooked caramel taste.
Step 8: Cool & Glaze
Remove the pan from the oven and let it cool completely on a wire rack. This is the hardest part – the waiting! You absolutely cannot rush this. Let it cool for at least 2-3 hours, or until it’s firm and completely set at room temperature. Once it’s cooled and set, use the parchment paper overhang to lift the entire slab out of the pan onto a cutting board. Then, using a sharp knife, cut it into your desired bar shapes. I usually aim for about 12-16 bars, depending on how large I want them.
Step 9: Slice & Serve
Once sliced, you can dust them lightly with a little extra salt if you like, or just serve them as they are. They are best enjoyed at room temperature, where the caramel is chewy and the peanuts are crunchy. If you want to get fancy, you can even drizzle a little extra melted caramel over the top just before serving, but honestly, they’re perfect just as they are. Enjoy the fruits of your labor!
What to Serve It With
These Copycat Payday Candy Bars are pretty much a standalone star, but I love pairing them with simple things that let their deliciousness shine. For Breakfast, I’ll often just have one with my morning coffee. It’s a sweet little treat that feels indulgent without being a whole production. Sometimes, if I’m feeling really adventurous, I’ll chop up a bar and sprinkle it over some yogurt with berries. For Brunch, they make a fantastic addition to a dessert platter. I’ll arrange them alongside some fresh fruit like berries or melon, or perhaps with some mini muffins. They add that perfect chewy, salty counterpoint. For a more formal Dessert, I’ll serve a bar with a scoop of vanilla bean ice cream or a dollop of whipped cream. The contrast of the warm ice cream melting into the chewy bar is pure heaven. And for those Cozy Snacks when you just want something comforting? A glass of cold milk alongside one of these bars is pure childhood nostalgia for me. My family also loves them after dinner with a cup of tea, especially on a chilly evening. They’re just universally loved!
Top Tips for Perfecting Your Copycat Payday Candy Bars
I’ve been making these for a while now, and I’ve picked up a few tricks that I think really elevate them. For the Peanut Prep, make sure you’re using good quality, roasted peanuts. If they’re stale, the whole candy bar will suffer. I’ve found that lightly salting them yourself gives you better control over the saltiness. For Mixing Advice, don’t overmix the peanut and nougat mixture once you combine them. You want a nice coating, not a mush. Just stir until everything is coated. When it comes to the Caramel Coating, patience is key. Don’t rush the caramel cooking process; let it reach that beautiful amber color. And when you add the cream and butter, do it slowly and carefully because it will steam and bubble up. If your caramel seems too thick after cooking, you can always stir in a tiny bit more cream, but do this very sparingly. For Ingredient Swaps, while peanuts are classic, I’ve experimented with using chopped almonds or pecans, and they’re delicious too, though they change the “Payday” vibe a bit. If you want a less sweet version, you can try reducing the sugar in the caramel slightly, but it might affect the consistency. For Baking Tips, the baking time is more of a guideline. You’re looking for the caramel to be set but still soft. If you bake it too long, the caramel can get hard. Always test with a toothpick if you’re unsure – it should come out mostly clean with sticky caramel clinging to it. Lastly, Glaze Variations are minimal because the caramel is so integral, but if you’re not a fan of caramel, you could try a chocolate drizzle on top after the bars have cooled completely. Just melt some good quality chocolate chips and swirl it on. It’s a different vibe, but still tasty!
Storing and Reheating Tips
Storing these Copycat Payday Candy Bars is pretty straightforward, and they tend to keep well, which is a huge win. At Room Temperature, if you keep them in an airtight container, they should stay good for about a week. I like to separate layers with parchment paper if I’m stacking them to prevent them from sticking together. They might get a little softer in warmer environments, but they’re still delicious. For Refrigerator Storage, they’ll last even longer, up to two weeks, and this also helps them stay a bit firmer, which some people prefer. Just make sure they’re in a sealed container. When you take them out of the fridge, you might want to let them sit at room temperature for about 10-15 minutes to soften slightly for the Best Chewy texture. If you’re thinking of Freezer Instructions, yes, you can freeze them! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can stay frozen for up to 2-3 months. To thaw, simply transfer them to the refrigerator overnight, and then let them come to room temperature for about 30 minutes before enjoying. The Glaze Timing Advice is simple: the caramel coating is baked on, so it’s already part of the bar. You don’t need to worry about adding a glaze later unless you’re doing a separate chocolate drizzle or something similar.
Frequently Asked Questions
Final Thoughts
So there you have it – my recipe for Copycat Payday Candy Bars! I truly believe this is one of those recipes that will become a cherished favorite in your kitchen too. It’s that perfect blend of salty, sweet, crunchy, and chewy that just hits all the right notes. It’s a little bit of nostalgia, a lot of deliciousness, and surprisingly achievable for any home cook. Whether you’re a lifelong Payday fan or just looking for a fantastic homemade candy to try, I promise you won’t be disappointed. I can’t wait to hear how yours turn out, so please leave a comment below and tell me your experience, or share any fun variations you come up with! Happy baking, or rather, happy candy making!
Copycat Payday Candy Bars
Ingredients
Caramel Filling
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.25 cup butter unsalted, cut into cubes
- 0.5 cup evaporated milk
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Peanut Coating
- 2 cups roasted peanuts unsalted, dry roasted
Instructions
Preparation Steps
- Line a baking sheet with parchment paper. Lightly grease the parchment paper.
- In a medium saucepan, combine granulated sugar, corn syrup, butter, and evaporated milk. Cook over medium heat, stirring constantly, until the butter is melted and the mixture is smooth.
- Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, for about 10-12 minutes, or until the caramel reaches the soft-ball stage (240°F or 115°C on a candy thermometer).
- Remove from heat and stir in vanilla extract and salt.
- Working quickly, pour about half of the caramel mixture onto the prepared baking sheet in a thin, even layer. Spread the roasted peanuts evenly over the caramel.
- Pour the remaining caramel mixture over the peanuts, ensuring they are completely covered. Spread evenly.
- Allow the candy bars to cool completely at room temperature, then refrigerate for at least 30 minutes to firm up.
- Once firm, cut into bars using a sharp knife.
