Take 5 Pretzel Bites

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5 from 6 votes

Homemade Take 5 Pretzel Bites is the best copycat candy recipe! Easy to make with a taste that will fool any Take5 fan.

Prep Time20

Cook Time5

Chill Time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 163kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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