Author: Alex

These decadent Gluten-Free Take 5 Bars are the perfect sweet treat for a lunchbox or an after-school snack!

These are my take on a Reese’s Take 5 Bar, and they’re an absolute crowd-pleaser. They feature delicious layers of creamy peanut butter, pretzels, and crispy cereal topped with chocolate, peanuts, and flaky sea salt. They’re a perfect blend of crunchy and smooth, and they’re super simple to make!

Pack these in a lunchbox, serve during a playdate, or wait until the kids are in bed and make them for yourself! There’s no wrong way to indulge in this delicious sweet treat.

Ingredients:

• Unsweetened Natural Creamy Peanut Butter
• Coconut Oil
• Maple Syrup
• Coconut Sugar
• Pure Vanilla Extract
• Kosher Salt
• Gluten-Free Pretzels
• Brown Rice Cereal Crisps
• Dairy-Free Semi-Sweet Chocolate Chips
• Roasted Peanuts
• Flakey Salt

Step-by-step:

step one: prepare pan

Prep a 9×13 pan with a parchment sling and set aside.

step two: make the peanut butter mixture

In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.

step three: add the pretzels and cereal

Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.

step four: add the base layer to the pan

Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

step five: make the chocolate topping

Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.

step six: add the toppings

Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.

step seven: serve and enjoy — or store for later!

After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.

Recipe FAQs:

I can’t wait to hear what you think about this dessert! Make sure to comment and let me know!

Looking for more lunchbox sweets? Try these!

Lofthouse Cookie Bars

Easy No-Bake Butterfinger Bites

GoGo’s Oatmeal Chocolate Chip Bars

Print

Gluten-Free Take 5 Bars

Servings 20 squares

Calories 274kcal

Author Alex Snodgrass

Ingredients

For the Base:

• 1 cup unsweetened natural creamy peanut butter
• 2 tablespoons coconut oil
• ½ cup maple syrup
• ¼ cup coconut sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt
• 1 cup finely crushed gluten-free pretzels
• 4 cups brown rice cereal crisps sub regular Rice Krispies if you cannot find brown rice cereal

For the Topping:

• 1 ½ cups dairy-free semi-sweet chocolate chips
• 1 tablespoon coconut oil
• ⅓ cup chopped roasted peanuts
• Pinch of flakey salt

Instructions

• Prep a 9×13 pan with a parchment sling and set aside.

For the Base:

• In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.
• Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.
• Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

For the Topping:

• Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.
• Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.
• After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.

Notes

These are delicate and best if kept in the freezer. They will do okay in the fridge or packed in a lunch box but they may be a bit more crumbly.

Nutrition

Calories: 274kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 222mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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