Take 5 Candy Bar – Sweet, Salty, and Totally Irresistible

The Take 5 Candy Bar is a homemade version of the iconic treat, featuring a perfect balance of chocolate, peanut butter, caramel, pretzels, and peanuts.

Each bite delivers a satisfying mix of textures and flavors, making it the ultimate indulgence for any candy lover.

Kitchen Equipment Needed

• 9×9-inch baking pan
• Parchment paper
• Microwave-safe bowls
• Spoon or spatula
• Offset spatula
• Sharp knife

Ingredients

For the Layers:
1 1/2 cups semi-sweet or milk chocolate chips
1/4 cup creamy peanut butter
1 1/2 cups mini pretzels
1 cup caramel bits or soft caramels, unwrapped
2 tbsp heavy cream
3/4 cup roasted salted peanuts

Directions

1. Prepare the Pan: Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Make the Chocolate Base: In a microwave-safe bowl, melt 3/4 cup of chocolate chips in 20-second intervals, stirring until smooth. Spread the melted chocolate evenly over the bottom of the prepared pan. Place in the freezer to set for 5 minutes.
3. Add the Pretzel Layer: Arrange the mini pretzels in a single layer over the hardened chocolate base.
4. Prepare the Caramel: In another microwave-safe bowl, combine the caramel bits and heavy cream. Microwave in 20-second intervals, stirring until the caramel is smooth and pourable. Pour the caramel over the pretzel layer, spreading evenly with an offset spatula.
5. Add the Peanuts: Sprinkle the roasted peanuts over the caramel layer, pressing them lightly to adhere.
6. Top with Chocolate: Melt the remaining chocolate chips and peanut butter together in a microwave-safe bowl, stirring until smooth. Pour over the peanut layer, spreading evenly to cover.
7. Set the Candy Bar: Place the pan in the refrigerator for at least 1 hour, or until fully set.
8. Slice and Serve: Remove the candy from the pan using the parchment paper overhang. Cut into bars or squares using a sharp knife.

Prep Time

15 minutes

Chill Time

1 hour

Total Time

1 hour 15 minutes

Nutrition (Per Bar)

Calories: 210
Protein: 3g
Carbohydrates: 24g
Fat: 12g
Sugar: 16g

Expert Tips

Use Quality Chocolate: Higher-quality chocolate melts more smoothly and tastes better.

Even Layers: Use an offset spatula for smooth and even layers.

Prevent Sticking: Grease your knife lightly with cooking spray when cutting the bars to prevent sticking.

FAQs

Can I use dark chocolate?
Yes, dark chocolate works well if you prefer a less sweet candy bar.

What’s the best way to store these?
Store in an airtight container in the refrigerator for up to a week.

Can I make these nut-free?
Substitute sunflower seeds or omit peanuts altogether for a nut-free version.

Storing & Reheating

Refrigerator: Store in an airtight container for up to 7 days.

Freezer: Wrap individual bars in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before eating.

Substitutions & Variations

Gluten-Free: Use gluten-free pretzels.

Extra Crunch: Add crushed toffee bits to the caramel layer.

Peanut Butter Swap: Substitute almond or cashew butter for a different nutty flavor.

Take 5 Candy Bar

- 9x9-inch baking pan - Parchment paper - Microwave-safe bowls - Spoon or spatula - Offset spatula - Sharp knife

Print Recipe Pin Recipe

Ingredients Equipment

Ingredients

  

• **Prepare the Pan:** Line a 9x9-inch baking pan with parchment paper leaving an overhang on the sides for easy removal.
• **Make the Chocolate Base:** In a microwave-safe bowl melt 3/4 cup of chocolate chips in 20-second intervals, stirring until smooth. Spread the melted chocolate evenly over the bottom of the prepared pan. Place in the freezer to set for 5 minutes.
• **Add the Pretzel Layer:** Arrange the mini pretzels in a single layer over the hardened chocolate base.
• **Prepare the Caramel:** In another microwave-safe bowl combine the caramel bits and heavy cream. Microwave in 20-second intervals, stirring until the caramel is smooth and pourable. Pour the caramel over the pretzel layer, spreading evenly with an offset spatula.
• **Add the Peanuts:** Sprinkle the roasted peanuts over the caramel layer pressing them lightly to adhere.
• **Top with Chocolate:** Melt the remaining chocolate chips and peanut butter together in a microwave-safe bowl stirring until smooth. Pour over the peanut layer, spreading evenly to cover.
• **Set the Candy Bar:** Place the pan in the refrigerator for at least 1 hour or until fully set.
• **Slice and Serve:** Remove the candy from the pan using the parchment paper overhang. Cut into bars or squares using a sharp knife.

Equipment

• **For the Layers:**
• 1 1/2 cups semi-sweet or milk chocolate chips
• 1/4 cup creamy peanut butter
• 1 1/2 cups mini pretzels
• 1 cup caramel bits or soft caramels, unwrapped
• 2 tbsp heavy cream
• 3/4 cup roasted salted peanuts