1 ½ cups milk chocolate (less than
9 grams sugar), cut into small pieces
½ cup dry roasted peanuts, chopped
to pieces
4 graham crackers, cut to small
pieces
Toffee or caramel (optional)
Melt ½ of the chocolate in a ‘bain
marie’ until temperature reaches 115 degrees Fahrenheit. Remove from heat and
add the other remaining half of chocolate a little at a time until temperature
reaches 90 degrees Fahrenheit.
Add the peanuts and graham
crackers and mix together. Scoop a teaspoon of the chocolate mixture and put it
on a baking tray lined with parchment paper.
Scoop teaspoons of chocolate until you have used up all the chocolate
mixture. Arrange clusters with a distance
of at least 1” from each other.
Place in the refrigerator for one
hour to harden. Store in a container and
keep in a cool place.
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