The caramel notes of No. 2 caramel chocolate complement the peanut butter beautifully.

Ruth Hinks, UK World Chocolate Master

1. Preheat the oven to 180°C.
2. Cream the butter and sugars until light and fluffy.
3. Beat in the egg and peanut butter.
4. Add the flour, bicarbonate, salt and No. 2 caramel chocolate.
5. Using a chocolate truffle scoop, portion the mixture and roll by hand.
6. Place well apart on a baking tray lined with greaseproof paper or a Silpat mat.
7. Bake for 10-15 minutes.

Store in an air-tight container at room temperature for up to 2 weeks.