Our Homemade Take 5 Candy bar recipe tastes just like the original Hershey’s Take 5 candy. An easy copycat candy with the perfect combination of sweet and salty contents.
Copycat Take 5 Pretzel Bites
Our copycat recipe for Take 5 Pretzel Bites candy bars comes about as close to Reese’s snack-size squares as you can get; it’s filled with the same layers of pretzels, peanut butter, and caramel all coated in melted chocolate.
This easy pretzel bites recipe is based on the classic caramel chocolate and peanuts-packed treat created when I feared Hershey’s had discontinued my favorite candy. So I set out on a mission to make my very own version that tasted like the real deal but better!
And while I was in a panic to get my recipe just right, I’ve since learned that Hershey’s Take 5 was only rebranded as Reese’s and repackaged in an orange wrapper! However, I prefer my homemade pretzel bites to any Take Five candy!
Why We Love This Copycat Take 5 Candy Bar Recipe
- Quick and easy to make at home.
- Uses a handful of simple ingredients.
- Every bite has a bit of crunchy, gooey textures and sweet and salty tastes.
- Delicious hybrid of my homemade peanut butter cups and my peanut butter pretzel bites.
- Perfect grab-and-go treats, party favors, after-dinner desserts, and game-day snacks.
Take 5 Candy Bar Ingredients
- Square-shaped pretzels: I used Snyder’s “snaps” pretzels but you can use your favorite brand.
- Crunchy peanut butter
- Powdered sugar
- Caramels: I used Kraft individually wrapped caramels for this candy recipe.
- Heavy cream
- Semi-sweet chocolate chips
- Vegetable oil
Substitutions and Additions
- Pick Your Peanut Butter: You can substitute creamy peanut butter for crunchy peanut butter. If you choose the creamy peanut butter, you will need to top the peanut butter layer with about 5-6 peanut halves.:
- Choose Your Chocolate: You can coat your candy in melted milk chocolate chips, dark chocolate chips, or semi-sweet chocolate chips. Or, you can use chocolate almond bark instead the chocolate chips and vegetable oil.
Recommended Tools
- Baking sheets
- Parchment paper or waxed paper
- Microwave-safe bowl
How to Make Take 5 Pretzel Bites
- Make The Peanut Butter Mixture: Stir together the peanut butter and powdered sugar. Spread the mixture on top of 35 pretzel squares and place in the freezer for 10 minutes to firm up.
- Make The Caramel Mixture: Microwave the caramels and heavy cream for 45 seconds. Stir and microwave in 30-second intervals until melted and smooth.
- Prepare Pretzel Sandwiches: Spoon the cooled caramel mixture into the center of each peanut butter pretzel and top with another pretzel. Place in the freezer for 10 minutes to firm up.
Pro Tip: You may need to work in 4 – 5 pretzel batches when you place the top pretzel over the caramel to ensure the pretzel sticks to the caramel. - Melt The Chocolate: Microwave the chocolate chips and vegetable oil for 45 seconds, stir, and continue in 30-second intervals until completely melted.
- Coat The Candy: Completely coat each pretzel “sandwich” in chocolate. Chill in the refrigerator for 15-30 minutes to firm up.
Pro Tip: For a pretty presentation, you can drizzle a bit of the leftover melted chocolate mixture over the bites. - Serve: Serve and enjoy!
Tips For Making The Best Take 5 Pretzel Bites
- You can substitute caramel bits for unwrapped caramel candies. You will need to use ⅓ cup + 1 tablespoon of caramel bits. 1 cup of caramel bits is equal to 24 full-size caramels.
- I used the plain Snyder’s snaps, but you can substitute the butter snaps for the plain.
- I find it easiest to hold the pretzel in my hand and spoon the peanut butter filling on top of it instead of trying to top the pretzel with peanut butter while it is sitting on the cookie sheet. This works well for the caramel too.
- The caramel is very sticky. I like to use a silicone measuring spoon or mini silicone spatula when working with caramel because caramel tends not to stick to silicone.
- If you do not have a silicone measuring spoon, use a wet paper towel to wipe the end of a butter knife between each pretzel.
How to Store Take 5 Pretzel Bites
- To Store: Keep the candies in an airtight container at room temperature of in the refrigerator for up to 2 weeks
- To Freeze: You can freeze the candies for up to 3 months.
More Homemade Candy Recipes
Other Easy Candy Recipes
- Chocolate Covered Graham Crackers
- Choco Tacos
- Birthday Cake Fudge
- Rocky Road Candy
- Peanut Butter Marshmallow Cups
- Homemade Candy Corn
- Thanksgiving Candy Turkey
- Rolo Pretzels
- Chocolate Covered Cherries
- Tanghulu (Candied Fruit on a Stick)
Take 5 Pretzel Bites
Serves — 35
Homemade Take 5 Pretzel Bites is the best copycat candy recipe! Easy to make with a taste that will fool any Take5 fan.
Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
Ingredients
- 70 square-shaped pretzels I used Snyder’s “snaps” pretzels, divided into two sets of 35
- ⅔ cup crunchy peanut butter
- 3 tablespoons powdered sugar
- 25 unwrapped caramels I used Kraft individually wrapped caramels
- 2½ tablespoons heavy cream
- 3 cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
Instructions
- Line a baking sheet with parchment paper.
- Lay 35 of the pretzels on the prepared baking sheet.70 square-shaped pretzels
- Add the peanut butter and powdered sugar to a small mixing bowl. Stir to combine. Continue stirring until the powdered sugar and peanut butter are completely incorporated.⅔ cup crunchy peanut butter, 3 tablespoons powdered sugar
- Spread about 1 teaspoon of the peanut butter mixture on each of the 35 pretzels. Place the cookie sheet in the freezer for 10 minutes to firm up the peanut butter mixture. While the peanut butter pretzels are in the freezer, make the caramel mixture.
- Add the unwrapped caramels and heavy cream to a small microwave-safe bowl. Microwave for 45 seconds. Stir and continue to microwave in 30-second intervals until the caramels are melted and smooth. Set it aside to cool off. (This should only take a couple of minutes)25 unwrapped caramels, 2½ tablespoons heavy cream
- Remove the pretzels from the freezer. Spoon ½ teaspoon of the caramel mixture into the center of each peanut butter pretzel. Top the caramel layer with the remaining 35 pretzels. (You may need to work in 4 – 5 pretzel batches when you place the top pretzel over the caramel to ensure the pretzel sticks to the caramel) Return the cookie sheet to the freezer for 10 minutes to firm up. While the peanut butter caramel pretzels are in the freezer, make the chocolate candy covering.
- Add the chocolate chips and vegetable oil to a medium-sized microwave-safe bowl. Microwave for 45 seconds, stir and continue to microwave in 30-second intervals until the chocolate is completely melted.3 cups semi-sweet chocolate chips, 1 tablespoon vegetable oil
- Line a baking sheet with waxed paper.
- Remove the baking sheet from the freezer. Place a pretzel “sandwich” into the chocolate. Use a fork to flip the pretzel over and completely coat the pretzel. Tap the fork gently against the bowl to remove just a bit of the excess chocolate. Place the coated pretzels on the second prepared baking sheet. Repeat for the remaining pretzels. Once all the pretzels are coated, place the baking sheet in the refrigerator to allow the coated pretzels to firm up. (This may take 15-30 minutes, depending on how warm your kitchen is while making the pretzels.) You can drizzle a bit of the leftover melted chocolate mixture over the bites.
Jenn’s Notes
Storage:
- To Store: Keep the candies in an airtight container at room temperature of in the refrigerator for up to 2 weeks.
- To Freeze: You can freeze the candies for up to 3 months.
- You can substitute caramel bits for unwrapped caramel candies. You will need to use ⅓ cup + 1 tablespoon of caramel bits. 1 cup of caramel bits is equal to 24 full-size caramels.
- I used the plain Snyder’s snaps, but you can substitute the butter snaps for the plain if you prefer.
- I find it easiest to hold the pretzel in my hand and spoon the peanut butter filling on top of it instead of trying to top the pretzel with peanut butter while it is sitting on the cookie sheet. This works well for the caramel too.
- The caramel is very sticky. I like to use a silicone measuring spoon or mini silicone spatula when working with caramel because caramel tends not to stick to silicone.
- If you do not have a silicone measuring spoon, use a wet paper towel to wipe the end of a butter knife in between each pretzel.
Nutrition Info
Calories: 163kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 47mg | Potassium: 149mg | Fiber: 2g | Sugar: 11g | Vitamin A: 26IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 1mg
I love all the recipes, thank you so much
So much easier to put your peanut butter in a pastry bag and squeeze onto each pretzel! Works well with the caramel also in a bag if you let it cool slightly and just cut a small end off the tip! So yummy!!