If you’re looking for a delightful dessert that combines crunchy, creamy, and sweet flavors, the Take 5 Candy Bar Pie is sure to satisfy your cravings. The pie features a pretzel crust, layers of peanut butter, caramel, and chocolate, creating a treat that’s irresistible for any occasion.
When making the Take 5 Candy Bar Pie, feel free to swap out the bittersweet chocolate chips for milk chocolate if that’s more your taste. For those looking for a healthier twist, consider using natural peanut butter. If allergies are a concern, always check that the brands of peanut butter, caramel, and chocolate are nut-free. And, of course, remember to use gluten-free pretzels if you’re catering to gluten sensitivities.
Brownies & Bars
Take 5 Candy Bar Pie Recipe
Ingredients
- 4 ounces pretzel sticks, ground finely
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 pinch salt
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons corn syrup
- 3/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cubed
- 1/2 cup creamy peanut butter, melted
- 1/3 cup warm caramel sauce
- 1/4 cup coarsely chopped salted peanuts
- 1 (10 ounce) bag bittersweet chocolate chips, melted
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a bowl, stir together 4 ounces of ground pretzel sticks, 1/2 cup of melted unsalted butter, 2 tablespoons of granulated sugar, and a pinch of salt until combined.
- Press the pretzel mixture firmly into the bottom of a 9-inch pie pan and bake for 10 minutes.
- Remove the crust from the oven and chill until firm, about 45 minutes to 1 hour.
- For the caramel sauce, whisk together 3/4 cup of granulated sugar, 1/4 cup of water, and 2 tablespoons of corn syrup in a medium-size heavy saucepan until well mixed.
- Bring the mixture to a boil over medium-high heat, brushing down the sides of the pot with a wet pastry brush to prevent crystallization.
- Cook the mixture without stirring until it reaches a rich caramel color, around 10 minutes.
- Remove from heat and slowly whisk in 3/4 cup of warmed heavy cream, being cautious as it may bubble up. If the mixture seizes, stir over low heat until smooth.
- Whisk in 2 tablespoons of cubed unsalted butter and set the caramel sauce aside.
- For the pie assembly, spread 1/2 cup of warmed creamy peanut butter evenly over the bottom of the chilled pretzel crust.
- Refrigerate for 10 minutes to set the peanut butter layer.
- Drizzle the caramel sauce over the peanut butter layer, gently spreading it with the back of a spoon.
- Sprinkle 1/4 cup of coarsely chopped salted peanuts over the caramel.
- If necessary, refrigerate for an additional 10 minutes to firm up the layers.
- Finish by pouring 1 (10 ounce) bag of melted bittersweet chocolate chips over the top, smoothing it out evenly.
- Refrigerate the pie until the chocolate is firm, approximately 30 minutes. Once set, the pie can remain at room temperature until serving.
Part of our Brownie and Bar Recipes collection — Part 4 of 4:
For a delightful twist on dessert, try the Tiramisu Brownie Parfaits (Diabetic Friendly). The parfaits combine rich brownie pieces soaked in coffee with a light and fluffy whipped topping, creating layers of flavor that are sure to please everyone.