Homemade Take 5 Candy Bars • Southern Parm

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Make the Crust: Preheat oven to 350 degrees. Stir together the ground pretzels, melted butter, and sugar. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes. Remove from the oven and chill in the refrigerator until firm, 45 minutes to 1 hour.

Homemade Take 5 Candy Bars • Southern Parm

Combine chocolate and coconut oil into a bowl and microwave in 30 second intervals until melted & shiny. Using a fork, dip the squares into the chocolate coating both sides. Once coated, place back onto parchment paper. Repeat until all squares are coated. Then place back in fridge for 10-20 minutes to harden the chocolate.

Homemade Take 5 Candy Bars • Southern Parm

Put in the freezer for 15 to 20 minutes. Melt chocolate chips in the microwave, in a small bowl. Heat for 1 minute. Stir. Heat for another 20 seconds and stir until completely mixed. Dip each pretzel candy into the melted chocolate. (Warning: this was really messy for me) You might need to keep half in the freezer to keep the caramel hard while.

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Melt the chocolate (1 bag at a time) in a shallow microwave-safe bowl for 1 minute. Remove and stir. Return to microwave for 30 seconds. Remove and continue to stir until all of the chocolate chips are melted. Line another baking sheet with parchment paper. Remove the candy bars from the freezer.

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Add the date caramel layer on top of the peanut butter layer. Press in a few peanuts. Return the candies to the freezer to set. Melt the dark chocolate. Dip each candy in the chocolate to coat. Sprinkle with sea salt. Place the candy bars back on the baking sheet and freeze one last time to harden.

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Slowly add the dry ingredients until a soft dough forms. Stir in the peanuts, peanut butter chips, and caramel bits by hand. Spread the dough in the prepared pan. Bake for 24-25 minutes. Cool on a wire rack. When the bars are completely cool, melt the chocolate chips and shortening in a microwave safe bowl.

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How To Make Take Five Bars. Line an 8 x 8 pan with parchment paper. Combine pretzels, peanut butter, sugar and water in a food processor and pulse. Press firmly into prepared pan. Bake at 350 degrees F for 10 minutes. Stir caramels and whipping cream in a saucepan until melted. Pour caramel over pretzel crust. Top with chopped peanuts.

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How To make the Take 5 Candy Bar. 1. Lightly spread peanut butter onto your pretzels being careful not to smoosh it through where it is oozing out the other side. 2. Let the little hands use the food chopper (because they think it is so cool) to chop up some of the unsalted peanuts. Sprinkle some of the nuts onto the peanut buttered pretzel.

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Spread into an even layer. Refrigerate until caramel is firm enough to slice, but not too hard, no more than 15 minutes. Step 5 Cut the chilled treats into squares and freeze until chilled and.

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Add an even layer of salted peanuts and gently press them into the peanut butter so they stick in place. Add a caramel layer. Spread evenly to finish the Take 5 filling. Transfer to the freezer. Place the pan in the freezer to harden the Take 5 bars for at least 30 minutes or until hardened. Melt the chocolate.

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Instructions. Add dates to the bowl of a food processor and pulse until broken up. Add nuts, peanut butter, vanilla, and salt, and process until dates and nuts are completely broken apart and you have a crumbly, sticky mixture. Press ~half-tablespoon of mixture into the bottom of 16 slots of a mini muffin pan.

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How to Make Homemade Take 5 Candy Bars. Line a 9×13-inch rimmed baking pan with parchment paper and spray with non-stick cooking spray. Then place the pretzels snuggly in the bottom of the pan. Melt the peanut butter in the microwave for 30 seconds until of drizzling consistency. Drizzle peanut butter over pretzels.

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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.

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To make the peanut butter layer: In a microwave-safe bowl, mix together the peanut butter, powdered sugar, and vanilla extract. Stir until all the powdered sugar has been incorporated. Microwave for 20 seconds on high, then stir. Repeat this again. Spread the mixture evenly on the aluminum foil of your prepared pan.

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Instructions. Line an 8×8 inch baking dish with parchment paper. Arrange the pretzel sticks in the bottom of the dish. If needed, microwave the peanut butter until it becomes a drizzle-able consistency. Pour the peanut butter over the pretzels, spreading in an even layer. Sprinkle with peanuts in an even layer.

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Scoop the chocolate into a disposable decorating bag. Snip 1/4-inch from the tip. Pipe a dot of chocolate on the prepared tray. Place a lollipop stick on the chocolate. Pipe a circle of chocolate on top about 1 1/2-inches in diameter. Pipe a swirl of peanut butter on top of the chocolate.