Copycat Take 5 Candy Bars

These Copycat Take 5 Candy Bars are the perfect holiday treat to share! Skip the store-bought and create a batch of these sweet and salty homemade delights that are guaranteed to impress. Combining five irresistible layers-crispy pretzels, chewy caramel, crunchy peanuts, creamy peanut butter, and rich bittersweet chocolate-they're a sophisticated twist on a classic candy bar. This easy, no-bake recipe is ideal for Christmas baking and making thoughtful, personalized presents for everyone on your list.

Why You'll Want to Make Copycat Take 5 Candy Bars

• Better Than the Original: By using high-quality ingredients like premium chocolate and a homemade caramel, you get a depth of flavor that far surpasses the commercial version.

• No-Bake & Easy: This recipe is surprisingly simple! There's no oven time required, making it a perfect quick dessert or fun afternoon project.

• Perfect Crowd-Pleaser: The satisfying combination of textures (crunchy, chewy, creamy) and flavors (sweet, salty, chocolatey) makes these a huge hit at parties, potlucks, or as a homemade gift.

• Customizable: Easily swap out the chocolate (milk, semi-sweet, or white) or the nuts to tailor it exactly to your family's favorite flavors.

Ingredients - Here's What You'll Need

Steps to Make Copycat Take 5 Candy Bars

1. Start by lining a 9x13 baking pan with parchment paper and secure it to the pan using baking clips. Then, lay a single layer of Snyder's Snap Pretzels in the pan, trimming them if necessary to ensure none of them overlap, but fit snugly. Set the pan aside until ready to fill with the next layer.

2. In a medium microwave-proof bowl, combine the creamy peanut butter and unsalted butter. Heat in the microwave 30 seconds at a time, stirring after each heating, until they are well combined and the mixture is liquid. This should take about one minute to one minute and 30 seconds.

3. Next, add the powdered sugar and, using a silicone spatula, stir into the peanut butter mixture until well combined and smooth.

4. Then, transfer the peanut butter mixture on top of the pretzels.
   Carefully spread the mixture into an even layer, making sure not to disrupt the pretzels so that they begin to overlap.

5. Next, sprinkle the lightly salted dry-roasted peanuts over the peanut butter mixture. Use your hands to press the peanuts into the mixture. Then, refrigerate the pan for about 20 minutes until ready to add the next layer.

6. Unwrap the Kraft Candy Caramels and place them in a medium microwave-proof bowl. Then, add the heavy whipping cream.

7. Microwave for 30 seconds at a time, stirring after each heating, until the caramel and the cream are well combined and the mixture is smooth and pourable. This should take about three minutes.

8. Then, pour the caramel over the peanuts.

9. Spread the caramel into an even layer using a silicone spatula. Refrigerate the pan for two hours.

10. After two hours, remove the pan from the refrigerator, lift the parchment out, and place it on a large, flat surface. Then, using an 18-inch ruler and serrated bread knife, score the top of the caramel into six rows between 2 ⅛ and 2 ¼ inches deep and nine columns one inch wide so that you will end up with 54 1x2-inch bars. Do not cut all the way through; the bars will be too soft. Place the parchment on a half-sheet pan, then place the pan in the freezer for two hours.

11. After two hours, remove the pan from the freezer and place the parchment on a large cutting board. Then, using the score marks you previously made, cut through to make 54 1x2-inch bars.

12. Place the cut bars on a parchment-lined half-sheet pan and return the pan to the freezer while you prepare the chocolate.

13. Next, place the Ghirardelli 60% bittersweet chocolate and the coconut oil in a medium-sized microwave-proof bowl. Microwave in 30-second increments, stirring after each heating, until the chocolate is completely melted. This should take about two minutes.

14. Line two half-sheet pans with parchment paper and set one aside. Remove the bars from the freezer and place one bar in the chocolate.

15. Then, using either a fork or a Wilton Candy Dipping Scoop, lift the bar out of the chocolate, allowing the excess to drip off, and place the dipped bar on the parchment-lined pan. Repeat with the remaining bars, placing half of the dipped bars on one pan and the other half on the second parchment-lined pan. Place the pans in the refrigerator for about 20 minutes to allow the chocolate to harden fully.

16. Once the chocolate has fully hardened, remove the pans from the refrigerator and place all of the dipped bars onto one pan. Then, using a spoon or a Wilton Candy Drizzling Spoon, drizzle some extra chocolate over the tops of the bars to create a little texture. Return the pan to the refrigerator to allow the chocolate to harden. Once the extra chocolate has hardened, transfer the bars to a large plastic container with a lid, placing parchment paper in between the layers of bars. And store the container in the refrigerator for two to three weeks.

From holiday gatherings to teacher appreciation, these Copycat Take 5 Candy Bars are the ultimate thoughtful present. They package the perfect blend of sweet and salty goodness into a sophisticated, homemade gift that everyone appreciates. Once set, cut them into uniform squares, wrap them individually in cellophane, and present them in a decorative box for a stunning edible gift. Next time you need a stunning gift idea, remember this easy recipe for peanut butter, pretzel, and caramel bars!

Recipe Tips and Tricks

• Pretzel Size Matters: Use small, unbroken mini pretzel twists or snapped pretzel sticks for the base. Larger pieces can make the bar difficult to slice and less uniform.

• Tempering the Chocolate (Pro Tip): For a professional, shiny finish and a crisp snap, consider tempering your chocolate. If you skip tempering, adding a teaspoon of coconut oil or shortening to your melting chocolate can help prevent a dull, streaky appearance.

• Chill Time is Crucial: Don't rush the chilling steps! Allowing each layer to set completely ensures clean layers, prevents the fillings from running together, and makes the final bar much easier to slice neatly.

• The Peanut Layer: For extra flavor, lightly roast your peanuts before sprinkling them over the caramel. Let them cool completely first!