Make chocolate shells using Peter’s® Malan™ milk chocolate. Deposit raspberry jam into mould about 1/3 of the way from the bottom. Combine Peter’s® Peanut Flavored Icecap™ chips, creamy peanut butter, and dash of salt until completely smooth. Bring temperature down to approximately 90° F. Deposit into shells. Bottom when center has set up.

Yield: Approximately 50 pieces