Chocolate Covered Pretzel Crunch Bars

TAKE5 Crunch Bars

Made with:

REESE'S Peanut Butter Sauce (Item# 35031)

HERSHEY'S Milk Chocolate Chips (Item# 61425)

Chopped TAKE5 Candy Bars (Item# T503-081)

48 bars


24 cups (1 lb. 8 oz.) crisp rice cereal
8 cups (4 lbs. 8 oz.) REESE'S Peanut Butter Sauce (Item# 35031)
4 cups (3 lbs.) light corn syrup
4 cups (2 lbs.) granulated sugar
2 cups (1 lb.) packed light brown sugar
8 cups (3 lbs.) HERSHEY'S Milk Chocolate Chips (Item# 61425)
2 cups (1 lb. 2 oz.) REESE'S Peanut Butter Sauce (Item# 35031)
8 cups (1 lb.) broken pretzel pieces
8 cups (2 lbs.) Chopped TAKE5 Candy Bars (Item# T503-081)


    1. Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place pan extender on prepared pan. Measure cereal in large mixing bowl; set aside.
    2. Prepare CRUNCH BAR BASE: Combine REESE'S Peanut Butter Sauce, corn syrup, granulated sugar and brown sugar in large heavy-bottomed saucepan. Cook over medium low heat, stirring constantly, until mixture comes to a boil. Remove from heat. Stir in cereal, mixing until well coated. Immediately, firmly and evenly press mixture into prepared pan, using spatula or wax paper; set aside.
    3. Prepare CHOCOLATE TOPPING: Place HERSHEY'S Milk Chocolate Chips and REESE'S Peanut Butter Sauce in large microwave-safe bowl. Microwave at HIGH (50%) 2 minutes; stir. If necessary, microwave at HIGH (50%) 15 seconds at a time, stirring after each heating, just until chocolate is melted and mixture is smooth when stirred. Stir in pretzel pieces. Immediately pour over crunch bar base, packing it down with spatula. Immediately sprinkle Chopped TAKE5 Candy Bars over surface, pressing down firmly. Cool completely in pan. Cut into 2-1/2-inch bars. Cover; store at room temperature.
    *If using convection oven, rotate pans one-have turn (180°) after 6 minutes of baking.

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