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Peanut Butter Base
| Ingredients | Measurements |
| Crunchy peanut butter | 900 g |
| Butter | - |
| Salt | 2g |
| Callebaut 50% Hazelnut Praline Paste | 550 g |
| Callebaut 845 Milk Chocolate | 150 g |
| Callebaut 60-40 Dark Chocolate | 90 g |
| Cocoa butter | 120 g |
Preparation
Mix the peanut butter, salt, and Callebaut 50% Hazelnut Praline Paste together.
Melt the Callebaut 845 Milk Chocolate, Callebaut 60-40 Dark Chocolate, and cocoa butter together to 113° F.
Incorporate the melted ingredients to the praline and peanut base and crystallize to 72° F.
Caramel Fill Ingredients
As needed Callebaut Caramel Fill
As needed Honey Roasted Peanuts
Preparation
Fill the pre molded chocolate bar shells about 1/2 way with Callebaut Caramel Fill and top with honey roasted peanuts. Let set for 1 hour.
Cover with the Peanut Butter Base and close with crystallized chocolate.
Formulations courtesy Callebaut
