Take 5 Candy Bites 

If you love candy, you have to try these Take 5 Candy Bites. They are the ultimate treat for anyone with a sweet tooth. Made with the same ingredients as the classic candy bar, they somehow taste even better from scratch. They’re melt-in-your-mouth delicious and easy enough to make anytime a craving strikes—no special occasion needed!

The peanut butter and caramel make the perfect filling for these little pretzel sandwiches enrobed in delicious melted chocolate. Each bite is well balanced, chewy, and has a little crunch!

If you like pretzel treat recipes, you will love Butter Toffee Pretzels, Muddy Buddy Pretzels and No Bake Pretzel Cookies.

Why You’ll Love This Take 5 Candy Recipe

• It’s an easy copycat recipe: This is a simple Take Five bar recipe that tastes just like the store-bought version, and doesn’t take much time to make.
• It’s customizable: It’s easy to switch up the recipe to make it your own. Feel free to experiment using your favorite ingredients.
• It’s great to prepare ahead: I love that this recipe can be prepared in advance. It sets well and can sit in an airtight container for a day or two before serving.

Ingredients

Below are all of the components to create your own Take 5 candy bars at home. They are all baking items except for the pretzels. You might even have some of them in your kitchen already!

• Pretzel snaps: I like to use pretzel snaps because their shape helps to hold the filling best. Plus, it’s what you’d find in a store-bought Take 5 candy bar.
• Peanut butter: Chunky or crunchy peanut butter is great for this because it adds texture and is thicker than creamy peanut butter.
• Powdered sugar: This adds a little sweetness to balance the salt from the other ingredients, while also further thickening the peanut butter.
• Caramel squares: I like to use the squares because they are the perfect size for the pretzel snaps. I use Kraft but another brand like Werther’s Original is great, too.
• Chocolate chips: Semi-sweet chocolate chips are my go-to for balance, but milk or dark chocolate would be great as well. 
• Vegetable oil: To make the pretzel sandwiches easier to dip, I add a little vegetable oil to the melted chocolate. It thins the chocolate and makes it glossy. Coconut oil or shortening are great alternatives in a pinch.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Almond butter: Try this recipe with almond butter instead of peanut butter. This is great if you have a peanut allergy or if you don’t enjoy peanuts.
• Add nuts: Place chopped hazelnuts or pecans into the middle of the pretzel sandwiches for a crunchy texture.
• White chocolate: Coat the candies in melted white chocolate instead of semi-sweet chocolate for a rich twist.

How to Make Take 5 Candy Bites

Here are the instructions on how to make Take Five candy bites. Line two baking sheets with parchment paper and preheat your oven to 250°F.

Step 1: Make the peanut butter mixture and prep pretzels. Combine the peanut butter and powdered sugar in a medium bowl, mix until thick and creamy. Lay half of the pretzel snaps onto one of the prepared baking sheets.

Step 2: Spread it on the pretzels. Scoop about a teaspoon of the peanut butter mixture onto each pretzel and spread it evenly. Pop them into the freezer for about 30 minutes while you work on the caramel side. 

Step 3: Lay out the remaining pretzels and add caramel. Arrange the remaining pretzel snaps on the second prepared baking sheet. Place a caramel square onto each pretzel and place in the oven for about 10 minutes. You just want to soften the caramels, not melt them!

Step 4: Assemble sandwiches. Grab your chilled peanut butter pretzels from the freezer. Gently press one onto each caramel pretzel to create a sandwich. Put them back in the freezer to firm up while you prepare the chocolate.

Step 5: Melt chocolate and dip. Melt the chocolate in the microwave until the chocolate is fully melted and smooth. Dip each bite into the melted chocolate with a fork. Give it a gentle tap on the bowl's side to allow any excess chocolate to drip off.

Step 6: Drizzle and set. Spoon or drizzle extra melted chocolate onto the pretzel sandwiches to create a cute design. Pop them back into the refrigerator for about 30 minutes so the chocolate can set. Let them sit on the counter for a few minutes before you serve!

If you love homemade candy bar recipes, you may also enjoy these Almond Joy Bites.

Storage Directions 

• Storing: Store these Take 5 bites in an airtight container at room temperature for up to 1 week. Put them in a freezer bag and freeze them for up to 3 months.
• Make Ahead: You can prepare all or a few of the layers in advance to make serving easier. I love to do this if I’m planning to bring them to a party.

Serving Suggestions

• Use these Take Five bars as a topping for a scoop of banana boat ice cream. They would also work great as decorations for a drumstick cake.
• These are also great for adding texture to pumpkin mousse pie or old fashioned chocolate pie.
• For extra indulgence, dip a Take Five bar in a dessert dip like this sweet and creamy Oreo dip.

More Delicious Easy Dessert Recipes

If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!

Homemade Take 5 Bites

Karin and Ken

This homemade Take 5 Candy Bites recipe is easy to make but hard to share! They are the best blend of sweet and salty flavors with a chewy and crunchy texture.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chilling Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert, Snack

Cuisine American

Servings 10 Servings

Calories 558 kcal

Ingredients

  

1x2x3x

• 60 pretzel snaps
• ¾ cup chunky peanut butter
• 3 tablespoons powdered sugar
• 30 individually wrapped caramel squares ( I use Kraft classic caramels)
• 2 ½ cups semi-sweet chocolate chips
• 3 tablespoons vegetable oil

Instructions

 

• Lay out half of the pretzel snaps onto a baking sheet lined with parchment paper or a silicone baking mat.
• Combine crunchy peanut butter with powdered sugar, then spread 1 teaspoon of the peanut butter mixture onto each pretzel snap, and place in the freezer for 30 minutes to firm up.
• Preheat your oven to 250°F and lay out the other half of the pretzel snaps on another baking sheet lined with parchment paper or a silicone baking mat.
• Place one caramel square on top of each pretzel snap, then bake for 10 minutes to soften the caramels.
• Immediately press the chilled peanut butter pretzels on top of each softened caramel pretzel to create mini sandwiches, then return to the freezer for 20 minutes to firm up again.
• In a microwave safe bowl, combine chocolate chips and vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
• Coat each pretzel sandwich in the melted chocolate, let any excess chocolate run off, then place on a sheet pan lined with parchment paper or a silicone baking mat.
• Optionally drizzle the tops with any leftover melted chocolate, then place in the fridge to set the chocolate (about 30 minutes).
• Return to room temperature to soften the caramels before enjoying!

Notes

• If you store these candies in the refrigerator, allow them to sit at room temperature for 10-15 minutes to soften the caramels.
• Ensure that you dip the pretzel sandwiches quickly, so the melted chocolate doesn’t cool and seize before you’re finished.
• Use vegetable oil, coconut oil, or even shortening to keep your melted chocolate thin and glossy so it’s easier to dip.

Nutrition

Calories: 558kcalCarbohydrates: 58gProtein: 9gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 5mgSodium: 246mgPotassium: 477mgFiber: 5gSugar: 40gVitamin A: 35IUVitamin C: 0.2mgCalcium: 80mgIron: 4mg

Keyword homemade take 5 candy, take 5 candy bites

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This post was originally published December 2017. It's been updated with a new recipe, images, and content.