I used to LOVE Take 5 candy bars back in the day...that salty sweet crunchy combo always hit the spot. These heavenly delights were named after their trademark combination of "5" ingredients: milk chocolate, peanuts, caramel, peanut butter and pretzels (and a ton of unneccesary ingredients and preservatives).
I had so much fun developing this healthy alternative with the impossibly lovely Brenna from She is Mindful. We adapted our version from The Baker Mama's recipe, and we kept it simple with vegan and gluten free ingredients, without sacrificing any tastiness. In addition to being healthier, the great thing about this recipe is that it doesn't call for exact measurements, doesn't involve any baking, and making it only requires minimal patience. And it doesn't hurt that they taste supremely amazing.
I had so much fun developing this healthy alternative with the impossibly lovely Brenna from She is Mindful. We adapted our version from The Baker Mama's recipe, and we kept it simple with vegan and gluten free ingredients, without sacrificing any tastiness. In addition to being healthier, the great thing about this recipe is that it doesn't call for exact measurements, doesn't involve any baking, and making it only requires minimal patience. And it doesn't hurt that they taste supremely amazing.
Ingredients
2 cups gluten free pretzels
2 cups peanut butter
1 cup peanuts
11.5 oz Cocomels Coconut Milk Caramels, unwrapped (3 bags)
1 tablespoon coconut milk
16-18 oz vegan chocolate chips (2 bags)
2 teaspoons coconut oil
2 cups gluten free pretzels
2 cups peanut butter
1 cup peanuts
11.5 oz Cocomels Coconut Milk Caramels, unwrapped (3 bags)
1 tablespoon coconut milk
16-18 oz vegan chocolate chips (2 bags)
2 teaspoons coconut oil
Directions
No preheating required! Start by lining a 12" baking dish with parchment paper. Then, lay out the gluten free pretzels on the paper "snugly" to ensure that crispety crunch in every bite. The pretzels will essentially become the bottom "crust", so feel free to add more if needed.
Microwave the peanut butter for 30 seconds and spread all over the pretzels. Don't be stingy! It really holds everything together. Then, top with a sprinkling of peanuts and gently press them into the sticky peanut butter layer. Resisting the urge to lick everything in sight, pop the pan in the freezer for 20 to 30 minutes.
Just before the peanut butter mixture is ready, microwave the Cocomels with a splash of coconut milk in 30 second intervals, stirring in between until smooth and luscious.
Remove the pan from the freezer, drizzle the caramel over the peanutty layer, using a heat-proof spatula to disperse every last drop. Freeze for another 20 to 30 minutes and then cut into rectangles or squares -- whatever pleases your palette.
Meanwhile, melt the chocolate in the microwave with the coconut oil for 30 second intervals, stirring in between until smooth. Drizzle the chocolate over the sublimely tasty bars (Brenna had the ingenious idea to use a super handy silicone basting brush for this step).
Freeze the bars just a bit longer to allow the chocolate to harden, and then -- FINALLY -- they are ready to devour. Enjoy!
No preheating required! Start by lining a 12" baking dish with parchment paper. Then, lay out the gluten free pretzels on the paper "snugly" to ensure that crispety crunch in every bite. The pretzels will essentially become the bottom "crust", so feel free to add more if needed.
Microwave the peanut butter for 30 seconds and spread all over the pretzels. Don't be stingy! It really holds everything together. Then, top with a sprinkling of peanuts and gently press them into the sticky peanut butter layer. Resisting the urge to lick everything in sight, pop the pan in the freezer for 20 to 30 minutes.
Just before the peanut butter mixture is ready, microwave the Cocomels with a splash of coconut milk in 30 second intervals, stirring in between until smooth and luscious.
Remove the pan from the freezer, drizzle the caramel over the peanutty layer, using a heat-proof spatula to disperse every last drop. Freeze for another 20 to 30 minutes and then cut into rectangles or squares -- whatever pleases your palette.
Meanwhile, melt the chocolate in the microwave with the coconut oil for 30 second intervals, stirring in between until smooth. Drizzle the chocolate over the sublimely tasty bars (Brenna had the ingenious idea to use a super handy silicone basting brush for this step).
Freeze the bars just a bit longer to allow the chocolate to harden, and then -- FINALLY -- they are ready to devour. Enjoy!