The caramel notes of No. 2 chocolate complement the peanut butter beautifully.
Ruth Hinks, UK World Chocolate Master
100g Unsalted butter
110g Caster sugar
100g Dark brown sugar
50g Egg (1 medium)
110g Peanut butter (crunchy)
170g Plain flour
2g Bicarbonate of soda
Pinch salt
50g No. 2 caramel chocolate
Store in an air-tight container at room temperature for up to 2 weeks.