Penny Sous * Part 1 Of 2

Directions

1. 1

   KAREN PHILLIPS CBTX40A--------------------------- 24 Whole Virginia peanuts -unsalted, shelled 1/2 c Heavy cream 6 T Creamy peanut butter 14

2. 2

   broken into 1/2 oz pieces Equipment: 3 baking sheets with sides, film wrap, instant-read test thermometer, cake spatula, 1 1/2-inch round co

3. 3

   Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 6 to 7 minutes

4. 4

   Remove the peanuts from the oven and set aside until needed

5. 5

   Heat the heavy cream and the peanut butter in a 1 1/2-qt saucepan over medium-high heat

6. 6

   Stir with a whisk to combine thoroughly

7. 7

   Bring the mixture to a boil

8. 8

   Place 6 ounces of semi-sweet chocolate in a stainless steel bowl