Here is the video of how I put these together but I wanted you to have all the links in one place for the Reeces Take5 copycat cake pucks!
You really can stack these any way you want, but keep your caramel in the middle. These are so easy once you have your fillings prepped. Have fun and make them how you want!
The Peanut Butter Cup filling is HERE
The Caramel Buttercream recipe is HERE
My Best Ever Buttercream (used in the caramel recipe) is HERE
The Puck Press to press that PB filling in is HERE
I used a couple different kinds of pretzels but the Trader Joes Minis were nice and thick and that's what I was going for.
For the Mini sized cake pucks I used Rolled Gold's round Waffle pretzels and they worked perfectly!
Check out this video for the centers but really- no matter how you make them - they will be delicious!!
Dipping Instructions
1. Melt 17 ounces chocolate + a spoonful of crisco or coconut oil for 1 minute. Continue to microwave in increments of 20 seconds until chocolate silkily slides off your spoon (110 F-120 F).
2. Place larger mold (with the Benty Cakes logo on the bottom) on the plastic tray and fill one cavity half full with melted chocolate.
3. Place chilled center on melted chocolate. Use the middle section of your Puck press or gently apply even pressure as you slowly press the center down until chocolate comes up from the sides and covers the top of the center.
4. Scrape off any excess chocolate. If there is not enough chocolate to cover the center. Add chocolate and scrape away excess.
5. Tap the mold tray on the counter to eliminate air bubbles.
6. Repeat these steps until all cavities are filled. Start out doing one at a time, once you are comfortable begin doing 2-3 at a time. Take care not to do too many at the same time as chocolate will set.
7. Because the centers are cold your pucks will set up quickly. Usually it takes about 15 minutes on the counter depending on how warm your house is. You can stick them in the fridge if you're in a hurry.
8. You can tell your pucks are ready to pop out if the mold pulls away cleanly. if you see any chocolate stick as you gently pull, they are not set yet.
The most satisfying part is popping out your shiny, professional looking Pucks!!
Trips + Tricks
SPACES ON THE SIDE: If there are spaces on the sides there wasn't enough chocolate or not all the air bubbles were eliminated. To avoid this take care to tap out air bubbles each time a puck center is covered with melted chocolate. More chocolate may be needed to ensure the melted chocolate comes up over all the edges when centers are being pressed down. Scrape off excess chocolate.
CRACKED TOPS: If tops are cracked, centers were pressed too far down. That's ok! You will get the feel for it, or the "eye" for it, as you press your centers in you will start to see how much of a chocolate layer you want on the bottom.
DIFFICULTY PRESSING CENTERS IN: If there's difficulty pressing centers in, then chocolate is too thick. It should come up over the sides. Ensure if using candy melts they are thinned with a little shortening or coconut oil.