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September 2014 Recipe

Plantain Cacahuate Bark

600 g   Peter's® peanut butter flavored Icecap® chips
150 g   Plantain chips, coarsely chopped
90 g   Pepitas (pumpkin seeds), roasted and salted
90 g   Sliced almonds, roasted and salted
300 g   Peter's® milk chocolate flavored sugar free coating

Melt Peter's® peanut butter flavored Icecap® chips to approximately 95 F and blend in coarsely chopped plantain chips. Immediately spread to " thick on parchment lined tray and sprinkle pepitas and almonds onto surface while still wet. When solidified, flip over and bottom with Peter's® Ultra® milk chocolate. When chocolate is solidified, cut bark into 1"-2" squares.

Yield: 60 pieces

 

 

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