Gooey Pretzel Peanut Butter Cup Pie was inspired by my favorite candy bar, Take 5. The filling bakes like gooey cookie dough, with crushed pretzels, homemade peanut butter cups, milk chocolate chips, and caramel tidbits. This candy-filled filling is then baked in a chocolate pastry crust to hold it all together.

I love warm right out of the oven chocolate chips cookies, which this pie takes it to the next level. Every time I warm up a slice the filling is reactivated to its inner gooey self, something that does not always happen with cookies.

You can make your Gooey Pretzel Peanut Butter Cup Pie with plain Grandma’s Pie (Pastry) Crust or the Chocolate Pastry Crust as I did. It will not change the luscious “Take 5 Style” filling.

What is “Take-5 Style” Gooey Pretzel Peanut Butter Cup?

If you are not family with Take 5 Style, there is a coveted candy bar by Hershey’s named Take 5, it’s not always readily available and it is now packaged as a Reeses. It’s a little confusing, but worth finding these nuggets of joy. Take 5 is a salty pretzel, layer of Reeses peanut butter cup filling, layer of caramel and covered in milk chocolate. OH. MY. GOODNESS!

Note: If you do make the Homemade Peanut Butter Cup Crumbles, they do NOT have has much chocolate as Reeses. It’s just something to keep in mind. (Homemade Peanut Butter Cup Crumbles are pictured below from my Peanut Butter Maxx Pie.)

After the pastry crust of choice is prepared in the pie pan, move on to the filling.

Start by melting 1 cup butter and letting it cool. To speed this up, I place the butter in a microwave safe bowl, and heat on high for 1 minute. Depending on your microwave oven, it should be about half melted or more. Give it a stir with a fork leaving it in the bowl and let the heat from the melted butter do the rest for you. By the time you are ready for it, it should be cool.

While the butter cools, crush the pretzels and chop the peanut butter cups of choice. I do make my own Peanut Butter Cup Crumbles, which I love because I know what’s going in them. But no judgement, time is not always on our side, do what works for you.

With the ingredients prepped, grab a large bowl and lightly beat the eggs. Whisk in the sugars and flour. And then, gently pour in the melted butter as you slowly fold it into the batter. Take your time, the butter splashes out quite easily if stirring too fast.

Now fold in the crushed pretzels, chopped peanut butter cups, and caramel tidbits (reserving pretzels and peanut butter crumbles for topping.) I also added a few milk chocolate chips after I stirred mine together as I wanted a little more milk chocolate representation.

Place the filling into the prepared pie crust and top with remaining pretzels and peanut butter cups.

One more note before baking: The pretzels on the top of the pie stay crispier than the ones IN the pie filling. If you really want that “crunch” which I do, don’t skimp with pretzels on top.

Bake the pie for 60 minutes @ 325 F. (This is not a misprint, 325 F.)

And here it is, a perfect Gooey Pretzel Peanut Butter Cup Pie, Take 5 Style. Let the pie cool for a good 30 minutes and serve warm. Refrigerate the leftover pie in the fridge for up to 6 days. Warm up cold slices for about 15 to 20 seconds in microwave to active the soft gooey center again. Mmmm, so good.

Will you need to share it with friends and neighbors? Yes, yes you will. I usually slice this into 12 slices as it’s pretty darn rich, that’s not a complaint.

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Gooey Pretzel Peanut Butter Cup Pie

Recipe by Portlandia Pie Lady

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy, Medium-Easy

Gooey Pretzel Peanut Butter Cup Pie, inspired by Take-5 Candy bar: Salty pretzels, homemade peanut butter cup filling, and caramel tidbits.

Servings

12

servings

Prep time

30

minutes

Baking time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• 2 large eggs, lightly beaten

• 1/2 cup all purpose flour

• 1/2 cup granulated white sugar

• 1/2 cup brown sugar, packed

• 1 cup (8 oz) melted butter

• 1/2 cup caramel tidbits (Kraft)

• 1/4 cup milk chocolate chips

• 1-1/4 cups crushed pretzels (about 3 oz), reserve 3/4 cup for topping

• 1-1/2 cups chopped Homemade Peanut Butter Crumbles (or Reeses PB cups, not minis)

• One prepared 9-inch Chocolate Pastry Crust

Directions

• Melt butter in microwave safe covered glass bowl for 1 minute, remove and give it stir, and let sit at room temp to finish melting as it cools.
• In a medium to large bowl, lightly by beat eggs by hand with a whisk until full yolks & whites are fully incorporated. Stir in flour, white sugar, and brown sugar.
• Carefully blend in cooled melted butter with a whisk, don’t go too fast or it will splash out. This will take a few “folds and stirs” with the whisk to fully incorporate the melted butter.
• Stir in chocolate chips, caramel bits, pretzels (1/2 cup) and peanut butter cups (3/4 cup), MAKING SURE TO RESERVE THE TOPPING PORTIONS.  
• Spread the filing into the unbaked pie shell. Distribute the 3/4 cup crushed pretzels and 3/4 cup of peanut butter crumbles on top of pie.
• Place a parchment lined rimmed baking sheet on the oven rack below the pie as it is baking.  Butter will sometimes bubble out towards the end of baking and IT WILL make a mess in your oven.
• Bake 1 hour at 325 degrees. Let cool about 30 min to 1 hour before serving.  Best served warm.

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