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Recipes

Double Peanut Caramel Clusters

800 g Salted Peanuts
300 g Peter’s® Peanut Butter Flavored Icecap® Chips
200 g Creamy Peanut Butter
600 g Peter’s® Caramel Loaf
Peter’s® Ultra® Milk Chocolate
  1. Spread peanuts evenly on a full size baking sheet.
  2. Melt Peter’s® caramel loaf and deposit directly onto peanuts in 1 inch size dollops.
  3. Allow caramel to cool to room temperature.
  4. Heat Peter’s® Peanut Butter Flavored Icecap® chips until completely melted (approximately 95° F).
  5. Blend in peanut butter and allow to cool to approximately 85° F.
  6. Deposit peanut butter mixture directly onto caramel in 1 inch size dollops.
  7. Allow to solidify and enrobe in Peter’s® Ultra® milk chocolate.
Yield: 200 Clusters