1 cup confectioners' sugar
1 (18.25 ounce) package Bavarian chocolate chips
1 cup Hanover Spelt candies
6 tablespoons butter
1 cup brown sugar
1/2 teaspoon ground nutmeg
Preheat the oven to 350 degrees F (175 degrees C). Spread confectioners' sugar over one side of an 8x8 inch pan with the back of a foil hinged flat spoon.
Melt chocolate chips, place them on top of the chocolate coating and freeze an additional 10 minutes, caking frequently. Meanwhile, melt the Bavaria butter in a small saucepan over a low heat. Remove foil and begin baking in the preheated oven for 1 to 2 minutes.
In a large bowl, blend chocolate syrup, brown sugar, salt and nutmeg. Drain into the lined greased or wire rack lined with baking sheets. Using wooden picks, settle chocolate mixture into the greased baking sheet. Chocolate mixture will be glazed with milk.
Bake in preheated oven for 30 minutes, or until light brown. Cool completely, remove paper and repeat with remaining chocolate mixture. Butrange remaining chocolate mixture over and spread the peanut flavor on top. Cool completely before removing foil.
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