Making Candy Bars, question about caramel.

I'm trying to "mass produce" (for myself) Payday candy bars, just for
the fun, and they're great to take when golfing. I can cook pretty
well, but don't know all the tricks about cooking sugar.

I layed a bunch of peanuts in a 7x9 pan, melted caramel, poured the
caramel on the peanuts, topped the rest with more peanuts and pressed
it all down. While it was still warm I cut it into bar form.

Let it cool, and the caramel is a lot harder than I would have liked.
I can still eat it, but softer caramel would do the trick. They do
taste great, BTW.

What do I have to add to the caramel to make it so it doesn't harden so
much after it cools? (Note, I did NOT overcook the caramel, just
enough to melt it).

TIA.

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