PAY DAY CANDY BAR

Steps:

• Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat.
• Stir often as the caramel slowly melts.
• When the mixture is smooth, add 3/4 cup of powdered sugar.
• Stir.
• Save the remaining 1/2 cup of powdered sugar for later.
• Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
• When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine.
• Keep mixing until the candy cools and thickens and can no longer be mixed.
• That should take a minute or two.
• Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched.
• Don't let it sit too long- you want the candy to still be warm and pliable when you shape it.
• Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2 inches long.
• Repeat with the remaining center candy mixture and place the rolls on wax paper.
• You should have 8 rolls.
• Let the center rolls sit out for an hour or two to firm up.
• Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat.
• Stir often until the caramels melt completely, then turn off the heat.
• If you work fast this caramel will stay warm while you make the candy bars.
• Pour the peanuts onto a baking sheet or other flat surface.
• Using a basting brush and working quickly,"paint" a coating of caramel onto one side of a center roll.
• Quickly turn the center over, caramel-side-down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy.
• Paint more caramel onto the other side of the roll and press it down onto the peanuts.
• The candy should have a solid layer of peanuts covering all sides.
• If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely.
• Place the candy bar onto wax paper, and repeat with the remaining ingredients.
• Eat when completely cool.