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March 2009 Recipe

Plantain Cacahuate

10 oz. Peter’s® Peanut Icecap™ chips
10 oz. Peanut butter
8 oz. Plantain chips
Peter’s® Superfine™ milk chocolate

Chop plantain chips into small pieces. Melt Peter’s® Peanut Icecap™ chips to 110° F, blend in peanut butter and chopped plantain chips. Allow to cool until firm and portion into balls with #100 scoop. Roll or enrobe with 2 coats of Peter’s® Superfine™ milk chocolate.

Yield: Approximately 75 pieces