Blogiversary Guest Post: Take 5 Bars by Planet Byn

I have strategically placed Robyn from Planet Byn here on Wednesday for 2 reasons. The first being it’s hump day and I knew without a doubt she would make something sweet and fabulous to get us through the rest of the week.  And can I just say Take 5 bars!!!! My completely all time favorite chocolate bar.

The second reason is that Tuesday night this wonderful group and I got together for our pretty regular dinner date and she may have brought some.  And I may have to kidnap her and make her bake me these every day!

It was Robyn who mentioned wanting to guest blog for my milestone day and thanks to her the idea took off and so many great people came together to make it such a touching week.  As Robyn mentions below we didn’t get a chance to meet at the FBC conference and I think about that all the time.  About what an amazing time we would have had.  But no worries there.  Our next one is happening this fall during my girl here’s birthday so I think we will make up those missed memories.

 Take 5 Bars

Happy Blog-iversary Tasty G! I’m so excited to be guest blogging here today, and to join in the celebrations! 

In case you haven’t had the pleasure of meeting The Tasty Gardener, I wanted to tell you a quick story that will let you know exactly what type of person she is. I officially met Heather last Spring, when we were both attending the Taste of Burlington launch. We had actually both attended the first Food Bloggers of Canada conference, but didn’t cross paths there. Anyway, I was super excited because it was my first time covering an event for my blog. So excited in fact, that I forgot the memory card in my camera! When I told Heather and the rest of the ladies we were there with (hi Jenny! hi Rhonda!), she quickly told me not to worry, and that I could use her photos from the night.  I remember actually being shocked that she would share her pictures with me – someone she just met – and I was blown away by her kindness and generosity.

While we were leaving, I said to the group that we should meet up again and go to one of the restaurants that was featured at the event. Heather took that and ran with it, organizing a dinner at Celli’s, and the rest is history. See, not only is this the 5th anniversary of The Tasty Gardener’s blog, it’s also almost the 1st anniversary of that dinner, which kicked off an amazing year of friendship and fun. 

And so, that brings us to these Take 5 Bars. I overheard Heather and Jenny talking about these one day, and apparently Tasty G has a little obsession with these chocolate bars that you can only find in the US. I thought it would be perfect to make this homemade version for Heather to celebrate 5 amazing years of blogging. Here’s to many more!

Take 5 Bars
Save RecipeSave Recipe


  • Pretzel Layer
  • 2 cups crushed pretzels
  • 3/4 cup melted butter
  • 1/2 cup brown sugar
  • Peanut Butter Layer
  • 1/2 cup butter, room temperature
  • 1 cup peanut butter
  • 2 cups icing sugar
  • Caramel Layer
  • 1 1/2 cups sugar
  • 1/3 cup water
  • 2 tbsp corn syrup
  • 1/2 tsp salt
  • 1/3 cup whipping cream
  • 1/4 cup butter
  • 1 tbsp sour cream
  • 1 cup honey roasted peanuts, chopped
  • Chocolate Layer
  • 2 cups milk chocolate chips
  • 2 tbsp whipping cream


  1. Line a 9x13 pan with foil and spray with non-stick spray. Preheat the oven to 350. In a medium bowl, mix together the pretzels, butter and brown sugar, and press into the bottom of the pan. Bake for 10 minutes. Set aside to cool completely.
  2. For peanut butter layer, mix together butter, peanut butter and icing sugar until smooth. Spread overtop cooled pretzel crust. Chill in the fridge while you make the caramel.
  3. For caramel layer, add the sugar, water, corn syrup and salt to a medium saucepan. Add a candy thermometer and heat to 340 degrees. Remove from heat immediately and stir in whipping cream, butter and sour cream. Let cool for about half an hour, then stir in the peanuts. Spread over the peanut butter layer (the caramel will be thick and gooey, but try the best you can for an even layer).
  4. Melt the chocolate chips and cream in the microwave or over a double boiler, then spread overtop the caramel. Chill for about 20 minutes, then cut into squares.


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