Copycat Take 5 Candy Bars

Homemade is always better, especially when it comes to candy. Our Copycat Take 5 Candy Bars are no exception. They combine the deliciousness of pretzels, peanuts, peanut butter, and caramel, all enveloped in rich bittersweet chocolate. Next time you're looking for something sweet to impress your family and friends with, whip up this satisfying treat. It's perfect for any occasion.

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• Ingredients - Here's What You'll Need
• Steps to Make Copycat Take 5 Candy Bars
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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" 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.

Now you can enjoy the perfect combination of sweet and salty with our Copycat Take 5 Candy Bar recipe. This homemade treat delivers the same satisfying taste as the store-bought, only better. It's the ultimate decadent delight, so treat your family and friends at your next party or gathering, it's sure to impress all who indulge.

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