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Homemade Take 5 Candy Bars

An easy, no-bake, 5-ingredient copycat candy bar recipe featuring layers of pretzels, peanut butter, peanuts, and caramel, all dipped in chocolate.
Print Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American, No-Bake
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Candy Bar Layers
  • 1 bag square grid pretzels like Snaps
  • 1 cup creamy peanut butter commercial brand
  • 1 cup roasted salted peanuts
  • 11 oz soft caramel squares unwrapped
  • 2 cups semi-sweet or milk chocolate chips for melting and coating

Equipment

  • 8x8 or 9x9 inch baking dish
  • Parchment paper
  • Microwave-safe bowls
  • Sharp knife

Method
 

  1. Line an 8x8-inch baking dish with parchment paper.
  2. Arrange a single, tight layer of square pretzels in the bottom of the dish.
  3. Spread the creamy peanut butter evenly over the pretzel layer.
  4. Sprinkle the roasted peanuts over the peanut butter, pressing them down gently so they stick.
  5. In a microwave-safe bowl, melt the unwrapped caramels (with a tiny splash of water or milk) in 30-second increments until smooth.
  6. Pour the melted caramel evenly over the peanut layer and spread to the edges.
  7. Freeze the dish for 30-45 minutes until the caramel is completely firm.
  8. Remove the candy slab using the parchment paper and cut it into individual bars with a sharp knife.
  9. Melt the chocolate chips in the microwave until smooth.
  10. Dip each cold candy bar into the melted chocolate to coat completely, tapping off excess, and place on wax paper to set.
  11. Refrigerate for 15-20 minutes until the chocolate shell is completely hardened before serving.

Notes

Add 1 tablespoon of coconut oil to your chocolate chips before melting to thin the chocolate out, making it much easier to dip the bars evenly.