Homemade Take 5 Candy Bars

A homemade version of Reese's Take 5 Candy Bars that are even better than the original! Five ingredients - pretzels, peanut butter, caramel, peanuts, and chocolate.

5 from 3 votes

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Prep Time 1

Freezer Time 1

Total Time 2

Course Dessert

Cuisine American

Servings bars

Calories 90 kcal

Equipment

9" x 13" baking sheet or 18" x 13" for a double batch
Double Boiler

Ingredients

~50 square pretzels I use Snyder’s
1 cup creamy peanut butter I use Jif
7.5 oz dulce de leche (milk caramel) ½ standard can per batch
¾ cup salted peanuts halves are ideal
12 oz dark baker’s chocolate I use Ghirardelli 60% cacao
flakey sea salt optional, for topping

Instructions

Line your rimmed baking sheet with wax paper. Arrange the pretzel squares in neat rows, filling as much of the pan as possible.
Put the peanut butter into a microwave safe dish and melt it in the microwave until very runny. I use the soften/melt setting on my microwave and stop to mix every 30 seconds. Once melted, pour as evenly as possible over the pretzels. Use a silicone spreader to smooth it into an even layer. If the pretzels move around, try to get them all back into a flat layer.
Place the tray in freezer until the peanut butter is solid (at least 30 mins).
Pour the dulce de leche into a microwave safe dish and warm it in the microwave until runny. I use the soften/melt setting on my microwave and stop to mix every 30 seconds. Remove the tray from the freezer and pour the dulce de leche over the layer of peanut butter. Use a silicone spreader to smooth it into an even layer.
Scatter the peanuts over the top of the caramel, try to get it as evenly covered as possible. Once scattered, gently press the peanuts down into the caramel using your hands.
Place the tray back into the freezer until everything firms up again (at least 30 minutes but longer if possible).
Once cooled, peel off the wax paper and break the bars into pieces, approximately one pretzel in size. (I resist the urge to make larger pieces, these bars are very rich.) Return the pieces back to the freezer once separated. They are a little easier to break once they are partially defrosted, but will become gooey if they defrost too long.
Prepare simmering water in the lower portion of a double boiler. Break the chocolate up into pieces and place it in the top of the double boiler. Mix frequently with a small silicon spatula until fully melted.
One at a time, coat each bar in chocolate, then place it onto wax paper. Keep the bars as frozen as possible, only pull a few out of the freezer at a time. (I use a fork to support the bar and give it a quick dip, then allow excess chocolate to run off. Try to do each bar quickly so they don't begin to melt.)
Optional - after the bars are coated, top with a little bit of flakey sea salt. Add the salt when the chocolate is partially set.
Store the finished bars in an airtight container in the fridge or freezer. Personally, I like them best straight from the freezer!