Peanut Butter Caramel Bars (Celine Plano - Pastry Chef & Technical Advisor - Chocolate Academy Center Chicago)

Peanut Butter Base

Ingredients Preparation
900g Crunchy Peanut Butter
2g Salt
550g Callebaut 50% Hazelnut Praline Paste
Mix the peanut butter, salt, and Callebaut 50% Hazelnut Praline Paste together.
150g Callebaut 845 Milk Chocolate
90g Callebaut 60-40 Dark Chocolate
120g Cocoa Butter
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 Preparation
As Needed Callebaut Caramel Fill
As Needed Honey Roasted Peanuts
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.

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