On Friday I told you guys I had something totally magical and delicious to share with you today. And this is it. Take 5 Bark. Did you just hear angels sing? Or maybe you drooled a little. I won’t judge because that’s pretty much what happened to me.
I’m not a big candy person, you know I’m all about salty and savory when it comes to snacks, but Take 5 candy bars have always been a favorite of mine. You don’t see them many places but I’m know to snatch one up on pit stops on our road trips. Of course it’s the pretzels that get me. And the peanut butter totally helps. What doesn’t peanut butter make better?
This bark is a play off the ever popular salted caramel pretzel bark that everyone loves so much. I took away the flaky sea salt and made a peanut butter caramel sauce as well as drizzled melted peanut butter on top for a gorgeous marbled effect. Isn’t it pretty?
I also added some dry roasted peanuts for an extra hit of salt and crunch. I love the texture that the pretzels and peanuts add to the bark. I’m a big texture person too. They also help counteract the sweetness from the caramel and chocolate.
I’ll be back Wednesday with one last recipe before Christmas then I plan on taking a break to *try* to relax and fully enjoy my family and this time together (those that know me well know I have a hard time relaxing…). I should be back to my regular posting next Monday. Before you start to relax, take a few minutes and make this Take 5 Bark. Your family, friends, neighbors or whoever you choose to share this with will thank you.
- 3 cups mini pretzels
- 1 cup dry roasted peanuts
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1/4 cup + 2 Tbsp. peanut butter, divided
- 1 (11.5 oz.) bag semisweet chocolate chips
- Preheat oven to 350 degrees F. Line a large jellyroll pan with foil. Spread pretzels and peanuts in a single layer over the foil. Set aside.
- In a small saucepan over medium heat, melt the butter. Add the brown sugar and bring to a boil. Boil until mixture thickens and starts to stick to the bottom of the pan (about 5 minutes), stirring occasionally. Remove from heat and allow to cool for 15 to 20 minutes. Stir in 1/4 cup peanut butter. Pour evenly over the pretzels and peanuts.
- Bake for 5 minutes. Remove from oven and evenly sprinkle the chocolate chips on top. Return to the oven for another minute. With a rubber spatula, spread and smooth the chocolate chips into an even layer.
- Place remaining 2 tablespoons of peanut butter in a microwave safe bowl. Microwave for 30 seconds then stir. Drizzle the melted peanut butter back and forth over the chocolate. Drag a butter knife gently over the drizzled peanut butter to create a marbled effect. Place pan in the freezer for 2 to 3 hours. Then remove and roughly break into desired size pieces. Keep refrigerated until ready to serve.
June 5, 2024 at 10:46 am
Hi Meg!
Great recipe, thank you!
One constructive correction though.
This is not using a Caramel sauce; that’s Butterscotch.
Butterscotch vs Caramel
The difference between butterscotch and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas butterscotch is made with brown sugar and cooked to 289 degrees Fahrenheit. Both are often enhanced with additional ingredients to alter the texture, taste, or consistency depending on their intended purpose or the recipe used to make them.
Additionally, Toffee is Butterscotch with a higher heat.
Toffee vs Caramel
The difference between toffee and caramel is that caramel is made with white granulated sugar and cooked to 340 degrees Fahrenheit, whereas toffee is made with butter and brown sugar and cooked to 295 – 309 degrees Fahrenheit.
Have a great day!