Oh C'mon, who doesn't love a sweet and salty combination brownie? These Homemade Take 5 brownies are a spin on the original Reese's Take 5 Candy bar. It is a fudge-like brownie that is topped with creamy peanut butter icing, rich caramel sauce, pretzel pieces, salty peanuts and chocolate ganache. Each bite is like dying and going to heaven. They pair well with a cold glass of milk. I think my thighs just put on 10 lbs just looking at the picture! So whenever you have that sweet and salty craving, make sure to put these on your menu!
Please also check out my Oatmeal Raisin cookies and chocolate caramel brownies for other great dessert combinations! You will not be disappointed, I promise!
Why you will love these brownies
One of my closest neighbors and friend asked if I would make some of these for her. Her favorite candy bar is the Take 5 and I figured why not turn it into a blog post. So I was very happy to oblige and she and her kiddos got to enjoy half of the pan that was made. Don't worry, my darling littles also got to enjoy some brownies as well. Nonetheless, it was a win win situation for us both!
Apparently, there is history behind every great candy bar. Take 5 was originally created by the Hershey company in 2004. However, in 2019 it became a part of the Reese's family and was then renamed to Reese's Take 5 candy bar. It has also won top honors in the LA times candy bar power rankings! Personally, I am a fan of the candy bar myself and don't really care who owns it!
- All-purpose flour
- Unsalted butter
- Brown Sugar
- Granulated sugar
- Vanilla Extract
- Chocolate chips
- Peanut Butter: Peter Pan creamy
- Confectioner's Sugar
- Heavy Whipping Cream
- Pretzels: Snyder's Snap Pretzels are the best and very easy to crush up.
Step by step instructions
Preheat oven to 350 degrees. In a large saucepan, heat the chocolate chips and butter over medium-low heat until melted and stirring frequently. Remove from heat and whisk in both sugars.
Whisk in eggs one at a time and vanilla extract until combined. Add in the flour and salt until incorporated. Spread batter to prepared pan and bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs. Let brownies cool completely.
Peanut butter icing
In a medium bowl, cream butter until smooth. Add in the peanut butter and mix until combined. Lastly, add in the confectioner's sugar, vanilla, salt, and heavy cream and mix until desired consistency is reached. Set aside.
In a medium saucepan, melt butter over low heat. Whisk in brown sugar and add in heavy cream and salt. Bring mixture to a boil and stir constantly for 4 minutes. Remove from heat and stir in vanilla.
Add chocolate chips into a glass bowl. In a saucepan, add heavy cream and heat over medium low. Once it comes to a simmer remove from heat and pour over chocolate chips. Make sure all chips are covered. Let it sit for 4-5 minutes without stirring. Whisk until the mixture becomes thick and smooth.
Assembly of the brownies
Once brownies have cooled, layer with peanut butter icing. Next, drizzle with the caramel sauce, chopped up pretzels, and peanuts. Lastly, drizzle the chocolate ganache over the top. Serve and enjoy!
Substitutions and variations
- Make into smaller sized brownies by using an 8x8 pan
- Drizzle with different chocolate such as white or dark chocolate
- Add on different types of nuts such as pecans or walnuts
Frequently asked questions
When I made the caramel sauce, I was in the mood for homemade caramel sauce. This recipe is easy to make and does leave a little left over after drizzling over the brownies. Alternatively, if you are running low on time and just want something that is more convenient, store bough caramel sauce is fine.
By all means, Duncan Hine's away it, if you are short on time. However, if you are in the mood for homemade please try these brownies. They are so rich and fudgy, something that a boxed recipe doesn't always have.
Homemade Take 5 Brownies
- Kitchen aid stand mixer with paddle attachment
- 1 9x13 cake pan
- Silicon Spatula
- Measuring cups and spoons
- Large saucepan
- 2 cups semi sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- ¾ cup milk chocolate chips
Peanut Butter icing
- ½ cup unsalted butter
- ½ cup creamy peanut butter
- 2 teaspoon vanilla extract
- 3 cups confectioner's sugar
- 6 tablespoon heavy whipping cream
- 4 tablespoon unsalted butter
- ½ cup light brown sugar
- ½ cup whipping cream
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 6 oz semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 cup pretzels chopped
- ¾ cup spanish peanuts
- Preheat the oven to 325°. Spray a 9x13 pan with cooking spray and set aside.
- In a large saucepan, melt the chocolate chips and butter over medium-low heat, stirring frequently. Remove from the heat and whisk in the brown and granulated sugar.
- Whisk in the eggs one at a time. Add in the vanilla extract and stir. Add in the flour and salt and mix until well combined.
- Spread into prepared pan and bake for 30-35 minutes or until a cake tester comes out with a few crumbs. Let brownies cool completely (30 minutes).
Peanut Butter Icing
- In the stand mixer with paddle attachment, cream butter until smooth. Add in the peanut butter and mix until well combined. Scrape down sides as necessary. Add the vanilla, sifted confectioner's sugar, and salt slowly to combine on low. Pour in heavy whipping cream to thin down to a good spreading consistency.
- In a medium saucepan, melt the butter over medium low.
- Add in the brown sugar and whisk for a minute. Pour in the salt and heavy cream and bring mixture to a boil, stirring constantly. Boil for 4 minutes.
- Remove from heat and stir in the vanilla extract.
- Place chocolate chips in a medium sized glass bowl. In a saucepan, heat the heavy cream over medium low. Once it comes to a simmer, remove from heat and pour over the chocolate chips. Swirl the bowl around to make sure all the chips are covered.
- Let it sit for 4 minutes without stirring. Whisk until the mixture becomes thick and smooth.
- Crush one cups of pretzels in a small ziplock to small pieces. Pour peanuts into a one cup measuring cup and set aside until ready to assemble brownies.
Assembling the brownies
- Once brownies have completely cooled, frost with the peanut butter icing. Next, drizzle with the caramel sauce followed by the pretzel pieces and peanuts. Finall, drizzle with the chocolate ganache!
- Put in fridge for 30 minutes before cutting. Store in a cool, dry place.
- Store in an airtight container at room temperature for up to 5 days
- If storing in the fridge, wait for 20 minutes before cutting them
Recipes to enjoy!
Fun fact of the day!
French Fries are originally from Belgium! Who knew? I thought that I have heard that before, but nothing ceases to amaze me anymore!
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