The caramel notes of No. 2 chocolate complement the peanut butter beautifully.
Ruth Hinks, UK World Chocolate Master
100g Unsalted butter110g Caster sugar100g Dark brown sugar50g Egg (1 medium)110g Peanut butter (crunchy)170g Plain flour2g Bicarbonate of sodaPinch salt50g No. 2 caramel chocolate
Store in an air-tight container at room temperature for up to 2 weeks.