Homemade Take 5s

Okay, so I made the mistake of buying Halloween candy WAY too early and stumbled across an old fav…Reese’s Take 5 — anything with chocolate, peanut butter, and salty pretzels…I am in. BUT my body was truly like ‘wtf did you do’ after I ate about 5 one evening (ooooops). So I decided to just make my own version with a lot less added sugar and a lot less gut disruption. Here ya go!

*I honestly didn’t count how many I made…and ate a few as I went :) but the recipe that follows made a solid amount and you’re in control of how thick you like them.*

INGREDIENTS

Pretzels of choice; I used Snyder’s gluten free
2 Dark Chocolate bars; I used Lindt 70% Cocoa
1 Tbsp. Coconut Oil
2 Tbsp. Pure Maple Syrup
3/4 Cup Natural Peanut Butter (No additives)
1 Tbsp. Almond flour
1 Tsp. Vanilla Extract
Sea Salt
Optional: Peanuts or Cashews
You don’t need ‘fancy’ brands — just look for options without all the junk and added sugar. The sweetness comes from the chocolate and the maple syrup!

DIRECTIONS

Step One:

Melt one of the dark chocolate bars slowly on the stovetop. Remove from heat and use a fork to dip each pretzel and cover it completely in chocolate. (The fork helps excess chocolate drain off and back into the pot — no wasting!)

Place the chocolate covered pretzels on a parchment paper or foil covered plate or pan — something that will fit in your freezer!

Once you’ve covered as many pretzels as you’d like, put them in the freezer to chill for about 20-30 mins.

Step Two:

Create the delicious peanut butter filling by combining melted coconut oil, vanilla extract, maple syrup and peanut butter (natural pb has natural oils that make it easiest to combine for this recipe). Mix these ingredients well, then add the almond flour & a few dashes of sea salt to fluff it up a bit. The texture should look like this (below) — spreadable but not runny. Add small amounts of almond flour until you find your desired consistency.

Step Three:

Remove the chocolate pretzels from the freezer. Spread a layer of the peanut butter filling on top of each pretzel. You decide how thick! Mine were pretty fat haha. Optional: add a peanut or cashew piece in the middle for an extra crunch.

Once all of your pretzels have their peanut butter filling, place them back in the freezer for 20-30 mins.

Final Step:

Melt the second dark chocolate bar slowly on the stove top. Remove from heat. Grab your pretzels from the freezer (we don’t want them sitting out to get soft before we drench them in more chocolate), and dip each one into the melted chocolate covering the whole thing before placing it back on your parchment/foil lined pan or plate. You can drizzle the last bits of chocolate over any extra pretzels… cause we don’t waste chocolate! — I did this for a few and they are just as delicious. Sprinkle sea salt over the chocolate before it hardens.