Copycat Take 5 Candy Bar Bites
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These Copycat Take 5 Candy Bar Bites are the all-in-one candy bar, made gluten free, dairy free, refined sugar free, and with a protein boost!
You’ve got your peanut butter filling, salty pretzels, gooey caramel, crunchy peanuts, all wrapped in a rich dark chocolate coating.
So much flavor & texture in each bite! I used THIS mini square mold. A mini silicone cupcake mold should work also
Why You’ll Love These Copycat Take 5 Candy Bar Bites
- They are gluten & dairy free
- They are naturally sweetened without artificial colors or flavors
- You’ve got your smooth, crunchy, sweet, and salty all in one bite
- They’re bite sized so they’re great for portion control
Key Ingredients
- Pure Maple Syrup – adds sweetness without needing refined sugars. Pure maple syrup (not the same as pancake syrup) has a lower glycemic index, so it’s not as likely to spike your blood sugar
- Peanut Butter – make sure you get a runny/drippy peanut butter (not the hard solid part that tends to accumulate on the bottom of the jars), as this will yield in the gooeiest caramel filling. I always opt for organic peanut butter, since peanuts are a heavily sprayed GMO crop
- Collagen – adds a boost of protein, it dissolves right away when whisked into a warm liquid (like the melted coconut oil), and it adds to the gooeyness, too. It can be left out without overly changing the texture of the caramel
- Dark Chocolate – a rich chocolate, and don’t forget the flakey sea salt on top, perfectly compliments the sweetness from the caramel layer. My favorite is Pascha 85% organic dark chocolate. I also like their 70% stevia sweetened dark chocolate
Serves: 12
Ingredients
- 3/4 cup Dark Chocolate
- 1 tsp Coconut Oil
- 12 whole Gluten-Free Pretzel Twists
- 1/4 cup Peanuts
- Peanut butter Filling
- 6 Tbsp Creamy Peanut Butter
- 3/4 scoop Vanilla Protein Powder
- 1 1/2 Tbsp Pure Maple Syrup
- 3/4 Tbsp Coconut Oil
- Caramel
- 1/3 cup Cashew Butter
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil, Melted
- 1/2 tsp Pure Vanilla Extract
- 1 scoop Collagen
Process
- Mix pb filling ingredients together and pour into mini silicone muffin pan or square pan (linked above)
- Place one pretzel twist in, and set in the freezer
- Make caramel by whisking all ingredients together until gooey
- Pour overtop pb/pretzel layer and use a sprayed spoon to spread evenly
- Place peanuts overtop
- Freeze for 1 hour
- Melt chocolate & coconut oil together in 30 second intervals
- Use a fork to dip each candy square into melted chocolate, then place on parchment paper, and back to the fridge for a few minutes until chocolate hardens
- Enjoy!
- Store in the fridge
Variations for Dietary Preferences
- Peanuts – can sub for cashew butter or sunbutter
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Collagen – if you’d prefer not to use it just leave it out. It adds a bit to the gooeyness, but the caramel will still taste great without it
- Maple Syrup – you can sub honey or medjool date syrup, or sugar free sweetener
- Vanilla protein powder – feel free to sub for 3 tbsp oat flour
Notes
You’ll have leftover chocolate. Store in an airtight container in the fridge until you need melted chocolate again! you can omit the collagen if you’d like. It adds a bit to the gooeyness of the caramel, but it will be fine without it
More Homemade Healthier Candy Bars You’ll Love!
Ingredients
- 3/4 cup Dark Chocolate
- 1 tsp Coconut Oil
- 12 whole Gluten-Free Pretzel Twists
- 1/4 cup Peanuts
Peanut butter filling
- 6 Tbsp Creamy Peanut Butter
- 3/4 whole Vanilla Protein Powder 3/4 scoop
- 1 1/2 Tbsp Pure Maple Syrup
- 3/4 Tbsp Coconut Oil
Caramel
- 1/3 cup Cashew Butter
- 2 1/2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil Melted
- 1/2 tsp Pure Vanilla Extract
- 1 whole Collagen 1 scoop
Instructions
- Mix pb filling ingredients together and pour into mini silicone muffin pan or square pan (linked above)
- Place one pretzel twist in, and set in the freezer
- Make caramel by whisking all ingredients together until gooey
- Pour overtop pb/pretzel layer and use a sprayed spoon to spread evenly
- Place peanuts overtop
- Freeze for 1 hour
- Melt chocolate & coconut oil together in 30 second intervals
- Use a fork to dip each candy square into melted chocolate, then place on parchment paper, and back to the fridge for a few minutes until chocolate hardens
- Enjoy!
- Store in the fridge
Video
Notes
You’ll have leftover chocolate. Store in an airtight container in the fridge until you need melted chocolate again! you can omit the collagen if you’d like. It adds a bit to the gooeyness of the caramel, but it will be fine without it