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Take 5 Candy Bar

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

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.