Choco Nutty Fudge Bar

Composition

Ingredients
Carat Coverlux Milk 300g
Peanut Butter 80g
Dried Cranberries 50g
Almond 50g
Cashewnuts 50g

Method

Steps

Melt Carat Coverlux Milk at 45°C & cool down to 35°C.

Add smooth peanut butter to the melted milk compound.

Add the roasted nuts to the mixture & mix evenly.

Place the mixture in square ring & sprinkle some roasted nuts on top.

Set in an air conditioned room.

Once set, cut into small cubes or as per the required size

Choco Nutty Fudge Bar

Author: Chef Anuradha Mishra

Complexity level:  

For the perfect gift on Diwali!