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DIY Easter Chocolates (Take 5 copycat recipe)

One of my favorite candy bars is a Take Five, which consists of peanuts, caramel, pretzels and peanut butter all covered in chocolate. I found some fun Easter silicone molds to use but you can also just use a muffin tin with paper liners or any mold you might have. So, I made more of a smaller candy bar bite, perfect for gift giving (or enjoying yourself!) This recipe is very simple, yet impressive.
Print Recipe
Prep Time 15 minutes
Total Time 35 minutes

Ingredients
  

  • 1/2 cup semi-sweet chocolate chips Optional: You may substitute semi-sweet chocolate for milk chocolate chips, if desired.
  • 1/2 cup white chocolate chips
  • 1/2 cup creamy peanut butter
  • 1/4 cup peanuts
  • 1 tbsp caramel sundae syrup
  • 1/4 cup crushed pretzels

Disclaimer:

Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

Instructions
 

  • If using silicone molds, wash with warm soapy water and let thoroughly dry before using. You do not need to grease or spray.
  • First, melt semi-sweet chocolate according to package directions and place a teaspoon amount into bottom of each mold.
  • Use a silicone brush to spread chocolate on bottom and up the sides, making sure there or no gaps. Set aside for chocolate to set, or place in fridge for about 5 minutes to speed up the process.
  • Add white chocolate and peanut butter to a microwave safe bowl and microwave on high for 50 seconds and stir with a spoon until smooth and well blended. Let cool for at least 5 minutes.
  • Next, add a small amount of melted peanut butter and while chocolate mixture to each mold. Then add a few peanuts to each mold.
  • Add just a dab of caramel sundae syrup to each mold. I would suggest about 1/2 tsp or less, depending on the size of your molds.)
  • Now you can cover the top with the crushed pretzels. This is my favorite layer for the added texture.
  • Refresh and melt chocolate if needed, at 15 second intervals, then spoon on top of pretzels until they are covered. Make sure to spread to sides.
  • Let chocolates set for at least 30-40 minutes before unmolding. I recommend to place in fridge for about 5 minutes also and push chocolates up from the bottom of mold.
  • Store chocolates in an airtight container in a cool, dark area of the kitchen, away from the sunlight. You can also refrigerate, but that could cause blooming, which is not harmful but can lessen the beauty of the chocolates.
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