Homemade Take 5 Candy

I’m making an elevated, grown-up version of the classic Take 5 candy bar—just in time for Halloween! I’ll walk you through each step, starting with a Reese's-style peanut butter filling, adding crunchy pretzels, and making the perfect chewy caramel (no store-bought sauce here!). The peanut butter filling gets a delicious umami boost with miso paste, and the caramel is steeped in espresso for a bold twist. After adding peanuts, I’ll show you the easiest way to coat everything in tempered chocolate with a clean finish using bamboo skewers—no messy forks here! Top it off with flaky sea salt for the ultimate treat. These are so good, you'll want to keep them all for yourself.

INGREDIENTS:

  • 1 cup peanut butter (I recommend Skippy smooth, avoid using natural PB for this, since the oils will separate and the consistency won’t be the same)

  • 3/4 cup confectioners sugar

  • 1 TBS white miso paste (optional)

  • Couple handfuls of pretzels

  • 150 g Granulated sugar

  • 33 g Glucose or corn syrup

  • 90 g Unsalted butter (room temperature)

  • 150 g Heavy cream

  • 1 TBS instant coffee (optional)

  • 1/16 tsp Baking soda

  • 1/4 tsp Sea salt

  • Vanilla extract (to taste, optional)

  • Handful of unsalted peanuts

  • Milk chocolate (275g or more) or Candy Melts (for non-tempering option)

  • Flaky sea salt (optional topping)

STEPS:

  1. In a bowl (or a mixing bowl with a paddle attachment), mix together the peanut butter and miso paste. Then, mix in the confectioner’s sugar until fully combined.

  2. Using an 8”x8” tray lined with parchment paper, press the peanut butter mixture into the tray so that it fills in all corners and sides in an even layer.

  3. in a single layer, lay down pretzels flat on top of the peanut butter mixture. Set aside.

  4. To make the caramel, in a medium saucepan over medium heat, slowly melt the sugar and glucose together, stirring with a heat-safe spatula until the mixture turns golden brown.

  5. Once golden, turn off the heat and stir in the soft butter.

  6. Warm the cream up in the microwave or in a separate small pot on the stove, so that it’s warm, but not boiling or scalding. Add the instant coffee, baking soda, salt, and vanilla.

  7. Put the caramel back on low heat and slowly add the warm cream in a few parts, stirring constantly with a whisk.

  8. Keep stirring until the mixture reaches 245-250°F (about 10-15mins).

  9. Remove from heat, stir for 30 seconds to help it cool slightly.

  10. Pour the caramel on top of the pretzel and peanut butter mixture, and use an offset spatula, butter knife, or spoon to press the caramel to fill in the corners and edges of the tray.

  11. Sprinkle the peanuts on top of the caramel, and gently press them in, to better adhere. Let this all cool for a couple of hours (or, you can make this portion the day before and leave at room temperature).

  12. Remove parchment with the set candy from the tray. Cut into even pieces.

  13. Either temper the milk chocolate, or, you can purchase Candy Melts for a no-temper-necessary option (just note that the taste will be different, but the end result will be close enough!).

  14. Using 2 bamboo skewers, pierce them fully down, toward opposite sides of the newly cut candy bar. Place the candy bar into the bowl of chocolate, and using a spatula or spoon, make sure the top gets fully coated in chocolate before pulling the candy out by the skewers and carefully jiggling it to let excess chocolate drizzle off.

  15. Place onto a tray with parchment paper and delicately wiggle out the skewers and use the point to swirl chocolate over the hole to fill any gaps where they were removed.

  16. Top with flaky sea salt and let them set before digging in!

katherine sprung