Peanut butter and chocolate are always a winner, but add a crispy whole-grain cookie and you’ve an unbeatable treat!
Watch the video here.
INGREDIENTS
Some Bel Vita Golden Oat Breakfast Biscuits
1/2 cup (136g) of peanut butter
1/3 cup (40g) of powdered sugar
1/2 teaspoon of salt
1/2 tablespoon of corn syrup
11 oz (312g) of milk chocolate
SUPPLIES
A mixing bowl
A cutting board
A sheet of SilPat
A spatula
A spreader
A couple of precision dipping tools
DIRECTIONS
Cut the biscuits in half.
Take some more of the biscuits and cut them into bits, large, small, or otherwise. I
n a mixing bowl, add the peanut butter, powdered sugar, salt, and corn syrup.
Mix until everything is combined.
Spread a generous amount of the peanut butter mixture on the biscuits. Remember, this is PB Max.
Press some bits into the peanut butter.
Put them in the refrigerator for about half an hour to let the peanut butter firm up.
Melt or temper the chocolate, then dip a bar into the chocolate, let the excess drain, then return it to the cutting board.
Repeat with the remaining bars, then leave them on the counter to set.
