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5 caramel squares

1/4 cup milk

1 teaspoon peanut butter

1 tablespoon corn syrup

1/2 teaspoon vanilla

1/2 teaspoon salt

1 1/4 cups powdered sugar

20 caramel squares

1 tablespoon water

2 cups dry roasted peanuts (slightly crushed)

Combine the first six ingredients in a sauce pan.

Cook over low heat until the caramel has melted and stirs smooth.

Add 3/4 cup powdered sugar and stir to mix in.

Reserve the remaining sugar.

Turn heat to medium high.

Using a candy thermometer, cook caramel mixture until exactly 230F while stirring often.

Remove from heat, let cool for a few minutes, and add remaining powdered sugar.

Use a hand mixer to beat in the sugar for a couple minutes.

Let candy cool for 20 minutes.

Divide candy into eight equal pieces and form each into 4 inch logs.

Place on wax paper and let cool for one hour.

In a double boiler, add remaining caramels and water.

Melt until smooth.

Remove from heat, but keep hot water under the caramel so it doesn’t firm up.

Use a pastry brush to coat one of the logs with hot caramel.

Roll in peanuts in a shallow dish.

If any spots are not completely covered in peanuts, apply more caramel and stick back in peanuts.

Repeat with the remaining logs.

Allow to cool completely before eating.