Make one of your favorite candy bars at home with just 5 of the most amazing ingredients on Earth: dark chocolate, peanut butter, pretzels, caramel and peanuts!
Okay, I need to make this post short and sweet so you can make these candy bars ASAP!
They’re one of the best things ever created in my kitchen and I want your kitchen to have the same bragging rights!
They’re so easy, but it was a labor of love getting the recipe just right. I was on a mission to make a homemade candy bar similar to Take 5 candy bars, but even better, of course! More pretzel crunch, a thicker layer of peanut butter, extra peanuts, gooier caramel and a richer chocolate.
I tried them every which way I could until I got them just right. I tried layering the chocolate with the other ingredients in the pan, but definitely felt coating the bars in the chocolate is much better. I tried using caramel sauce, but melted caramel squares gives the bars that perfect gooey caramel layer. I tried crushing the pretzels, but the whole pretzels gives a perfect pretzel crunch in every bite.
It all starts with just 5 simple ingredients that you probably already have on hand…
The sweet and salty combo of these 5 ingredients along with the different textures each one contributes to the layers makes these homemade candy bars one of the greatest things I ever ate!
We’re talking salty crunchy pretzels, creamy peanut butter, roasted peanuts, gooey caramel…
That’s all coated in rich smooth dark chocolate…
They’re off the charts when it comes to how delicious they are!
The rave reviews from family and friends who have been my taste testers throughout this process had this to say about the finished product:
speechless.
gimme more!
wow!!
did you really make these?!
you should sell these!
these are unreal!!
mmmmm…
I can’t wait for you to make and experience them too! Enjoy!
xoxo,
- 70 snaps pretzels
- 1-1/2 cups creamy peanut butter
- 2 cups dry roasted lightly salted peanuts
- 2 (11 ounce) bags caramel squares
- 2 (10 ounce) bags dark chocolate chips (I use Ghirardelli 60% bittersweet chips)
- Line a 9x13-inch rimmed baking pan with parchment paper and spray with non-stick cooking spray.
- Layer the pretzels snuggly in the bottom of the pan.
- Melt the peanut butter in the microwave for 30 seconds until of drizzling consistency. Drizzle peanut butter over pretzels. With a spatula, spread the peanut butter evenly to cover all of the pretzels.
- Sprinkle the peanuts evenly over the peanut butter layer and place the pan in the refrigerator for 30 minutes to set.
- While the peanut butter layer is setting, unwrap the caramels. Place them in a microwave-safe bowl with ¼ cup water and melt in the microwave for 1 minute. Remove and stir. Place back in the microwave for 30 seconds. Remove and continue to stir until caramel is smooth and of drizzling consistency.
- Drizzle caramel evenly over all of the peanuts. Place pan back in the refrigerator for 1 hour.
- Remove from the refrigerator and immediately cut into 2x2-inch squares with a sharp knife. Spread squares out on a parchment-lined baking sheet and freeze for 15 minutes.
- Melt the chocolate (1 bag at a time) in a shallow microwave-safe bowl for 1 minute. Remove and stir. Return to microwave for 30 seconds. Remove and continue to stir until all of the chocolate chips are melted.
- Line another baking sheet with parchment paper. Remove the candy bars from the freezer. Using a fork, dip the candy bars one at a time into the melted chocolate until each one is completely coated in chocolate. Make sure the pretzel layer remains on bottom. Remove and let excess chocolate drip off of the candy bar and the fork before placing on the parchment-lined baking sheet. Repeat with remaining candy bars and remaining chocolate chips until all candy bars are coated. Place candy bars back in the refrigerator to set for at least 15 minutes before enjoying.
cookie says
August 29, 2016 at 6:48 amHi Maegan,
I love, love your pictures…The recipe is simple and easy.
Maegan says
August 29, 2016 at 1:19 pmThanks so much! I can’t get enough of these candy bars! 🙂
Karly says
August 29, 2016 at 8:45 amI think I’ve died and gone to heaven. I LOVE Take 5 bars, and this homemade version has my heart. I cannot WAIT to try these out!!
Christine Cerveny says
August 29, 2016 at 12:11 pmwould I be able to use semi sweet chocolate chips?
Maegan says
August 29, 2016 at 1:21 pmHi Christine! Yes, of course, as long as they’re good melting chocolate chips. Enjoy!
Ann Pierce says
September 1, 2016 at 9:58 amYum!!! I love Take Fives. They are PERFECT combo in my opinion. I’ll have to try it out as soon as possible
barbara says
September 20, 2016 at 9:09 amthey turned out great will make more soon
Helen Shearer says
September 21, 2016 at 11:09 amDid you use salted peanuts when you made these or unsalted? These look so good, can’t wait to make them!
Maegan says
September 21, 2016 at 11:31 amHi Helen! Great question! I used roasted lightly salted peanuts. Enjoy!
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October 29, 2016 at 12:05 pm[…] Homemade Take 5 Candy Bars [x] […]
Kasey says
November 26, 2016 at 11:31 amCan these be frozen a week ahead?
Maegan says
November 27, 2016 at 7:34 amHi Kasey! Yes, they freeze great. Just be sure to store them in a freezer safe container or baggie. Enjoy!
Deanna says
December 13, 2016 at 11:47 amI’m not a fan of dark chocolate, would they taste as good with milk chocolate?
Maegan says
December 14, 2016 at 9:03 pmHi Deanna! Yes, of course, milk chocolate would taste great too. Enjoy!
Kristan says
December 15, 2016 at 10:18 amHi! I was wondering why these need to be stored in the fridge. Thx so much!
Maegan says
December 22, 2016 at 2:35 pmHi Kristan! I created this recipe during the hottest months here in Dallas, so I had to store them in the refrigerator. I should have noted that they just need to be stored in a cool, dry place. I’ve updated the recipe! Thanks! 🙂
Diane Gilbert says
December 22, 2016 at 10:00 amVery close to our family candy recipe for P2C2 (Pretzel (sticks crushed), crunchy Peanut butter, Caramel and milk Chocolate). We’ve been making this for Christmas since the 70’s, but have never thought to try it with dark chocolate.. 🙂
Aysha says
December 24, 2016 at 7:09 amYessss! 24 bars would cost $4.80 ( pack of 5 for $1) at the store. Take 5s are my new favorite so, after while it would be considered a *luxury* item. This recipe will be saving so much money, mostly because I won’t be sharing. Thank you!! I honestly was going to find the ingredients and throw it in a bag and call it trail mix.
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January 29, 2017 at 12:03 pm[…] Homemade Take 5 Candy Bars from The Baker Mama […]
Katie says
February 2, 2017 at 12:08 amHow many pretzels go into each bar? I’m guessing 3? But 2 would only have 2 because of starting with 70 pretzels, right? And should I just spread the peanut butter over the top pretzel in the stack? Will it ooze down into the others?
Maegan says
February 2, 2017 at 2:19 pmHi Katie! It depends on how you cut the bars as to how many pretzels end up in each one. If scroll through the post, you can see step-by-step pictures on how to make them. I hope this helps. Enjoy!
Aimee @ like mother like daughter says
March 6, 2017 at 10:17 pmThese look seriously incredible! Take 5 bars are one of my favorites and yours look even better than the store bought ones!
Maegan says
March 7, 2017 at 11:15 pmThanks Aimee! I wish we lived closer and I’d bring you a whole batch to enjoy as you snuggle that new baby boy. Congrats, friend!
Allison says
July 24, 2017 at 12:24 amThese are AMAZING!! I have made them several times and I can’t get enough. All of my family and friends love them too and they can’t believe I made them. Hands down a favorite recipe.
Jill says
October 17, 2017 at 2:58 pmThese are awesome!! My mother’s favorite candy bar that I can now make for her whenever she’s visiting!
Kate says
December 5, 2017 at 7:46 amAwwww it looks delicious! I have to do it!
Best! 🙂
Nancy Neal says
December 23, 2017 at 7:20 amI wouldn’t recommend using natural peanut butter – I think it made the bars too sticky and hard to handle. I had trouble with the chocolate. The chocolate doesn’t seem to drip off at all and each bar ended up having 1/2 cup of chocolate on them. I ended up “frosting them” on 2 sides. but these are a sticky delicious mess.
Maegan says
December 23, 2017 at 7:37 amHi Nancy! I agree not to use natural peanut butter. The thicker the peanut butter, the better. What brand of dark chocolate chips did you use? Sounds like you might need to use a better melting dark chocolate chip or that the chocolate chips were over melted causing the chocolate to be too thick. Happy you still enjoyed them though!
Kaylee palmer says
January 1, 2018 at 9:11 pmcan I make it with out having the paper? i just have the pans?
Maegan says
January 3, 2018 at 11:17 pmHi Kaylee! You’ll need to use something to be able to lift the bars from the pan and cut them into squares. Do you have foil or plastic wrap you could use? If not, you could try spraying the pan with non-stick cooking spray and hope that when you cut the bars in the pan, they cut and lift out of the pan easily. Hope this helps. Enjoy!
Heather says
April 5, 2018 at 11:26 pmI looked up the take 5 candy bar and it is made with milk chocolate. So I will be using milk chocolate
Instead of dark chocolate.
Maegan says
April 7, 2018 at 12:17 pmSounds great, Heather! Enjoy! 🙂
Mar says
March 7, 2019 at 11:51 pmCan these be made with a layer of chocolate on the bottom? I’m thinking that would be easier than dipping.
Maegan says
March 9, 2019 at 7:56 amHi Mar! Absolutely. I’ve seen a few people make them with a layer of chocolate on bottom and then a layer on top instead of dipping them. The bars just won’t be completely coated in the chocolate. Or you could layer chocolate on bottom and then cut them as instructed and lay them on a rack with a pan underneath before pouring the chocolate over each one so that the chocolate flows down and around each bar and coats it. Hope this helps. Enjoy!
Ernst Mittelstrass says
June 5, 2019 at 10:23 amCan I substitute heavy cream or condensed milk to the caramel’s instead of water to soften the caramel’s
Maegan says
June 6, 2019 at 1:28 pmHi Ernst! Yes, but I don’t think I would recommend using 1/4 cup as I usually just use a few tablespoons of heavy cream or condensed milk when I use it to melt caramels. Water works great though. Enjoy!