Homemade Take 5 Bars - with layers of chocolate, peanut butter, pretzels, caramel and peanuts.
Course Dessert
Cuisine American
Prep Time 30 minutesmins
Chill Time 1 hourhr30 minutesmins
Total Time 2 hourshrs
Servings 30bars
Calories 312
Author Annalise Sandberg
Ingredients
Bottom Chocolate Layer:
1 ¼cupmilk chocolate chips(255 grams)
¼cupsmooth peanut butter(70 grams)
Peanut Butter & Pretzel Layers:
½cupunsalted butter, at room temperature(113 grams)
1cupsmooth or crunchy peanut butter(240 grams)
2cupspowdered sugar(500 grams)
2cupsmini pretzels(65 grams)
Caramel & Peanut Layers:
14ozbag caramels, unwrapped (400 grams)
¼cupheavy whipping cream(60 ml)
1cupsalted peanuts(140 grams)
Top Chocolate Layer:
1 ¼cupmilk chocolate chips(255 grams)
¼cupsmooth peanut butter(70 grams)
Instructions
To make the bottom layer, set a heatproof bowl over a pot of simmering water. Melt the milk chocolate and peanut butter, stirring until smooth. Remove from heat and spread into a 9x13-inch pan lined with parchment paper or greased foil. Chill in fridge for 30 minutes.
To make the peanut butter layer, beat the butter, peanut butter, and powdered sugar in a stand mixer or with a hand-held mixer until smooth and creamy. Spread over the bottom chocolate layer. Cover with the pretzels.
To make the caramel layer, place the caramels and heavy cream in a small saucepan and set over medium low heat. Heat until caramels melt and mixture is smooth, stirring frequently. Immediately spread on top of the pretzels, then top with the peanuts. Chill in the fridge for 30 minutes.
To make the top chocolate layer, set a heatproof bowl over a pot of simmering water. Melt the milk chocolate and peanut butter, stirring until smooth. Pour on top of the bars and return to the fridge for at least 30 minutes before slicing and serving.
Bars will become soft if left at room temperature, store in the fridge.