After freezing the base layer of the chocolate I spread a little melted chocolate around the sides of each cup. The one little issue I had was getting the sides of the homemade Take 5 peanut butter cups to be solid chocolate so none of the fillings would leak out, but I figured out a solution that worked great. I love Trader Joe’s fleur de sel caramel sauce, but any dense caramel sauce would work great. To keep things simple, because goodness knows we could all use a couple shortcuts during the holiday season, I used crunchy peanut butter to get both the peanuts and the peanut butter in there, and I used store bought caramel. If you haven’t made homemade peanut butter cups before they’re so easy! Topped with a little Maldon sea salt that looks basically like snow, they’re perfect for holiday gifting if you package them up prettily. I decided to put all that homemade Take 5 goodness in a peanut butter cup package for the neatest and prettiest presentation. And I thought probably even better made at home with better quality ingredients. Have you had the store-bought kind? They’re sweet and salty perfection with 5 layers (hence the name) – chocolate, peanut butter, peanuts, caramel, and pretzels. Perhaps it’s because we’re just coming off of Halloween, but when I was brainstorming ideas for a Christmas treat recipe to share with you for the latest installment of the Tastes of Home series organized by Kristen of Ella Claire, I couldn’t get homemade Take 5 candy bars out of my head. Chill 10 minutes before serving.Easy recipe for making homemade Take 5 Peanut Butter cups – the ultimate peanut butter cups with caramel, pretzels, and peanuts inside! Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Freeze until the chocolate cools slightly, 6 to 8 minutes. Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth. Freeze until the dulce de leche is firm, about 30 minutes. Spread the peanut mixture on the frosting in a flat, even layer. Mix the peanuts and dulce de leche in a bowl. Smooth the top and sides with an offset spatula. Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. (You can slide a thin piece of cardboard under the cake for moving to a platter later.) Spread some of the frosting on one short end of each cake and press together to form a long rectangle. Lay the cake rectangles on a rack set on a rimmed baking sheet. Add more milk, if needed, to make the frosting spreadable. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Microwave the chocolate in 30-second intervals, stirring until melted. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles. Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat.
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