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September 2015 Recipe

Double Peanut Caramel Cluster

800 g   Salted peanuts
300 g   Peter's® Peanut Butter Flavored Icecap® chips
200 g   Creamy peanut butter
600 g   Peter's® caramel loaf
2000 g   Peter's® Ultra® milk chocolate

Spread peanuts evenly on a full size baking sheet. Melt Peter's® caramel loaf and deposit directly onto peanuts in 1 inch size dollops. Allow caramel to cool to room temperature. Melt Peter's® Peanut Butter Flavored Icecap® chips until completely melted (approximately 95° F). Blend in peanut butter and allow to cool to approximately 85° F. Deposit peanut butter mixture directly onto caramel in 1 inch size dollops. Allow to solidify and enrobe in Peter's® Ultra® milk chocolate.

Yield: 200 clusters

 

 

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