Dark Chocolate Caramel II Recipe

Directions

Melt chocolate and peanut butter chips in a higher heat. Stir in 2/3 cup of peanut butter chips. Set aside.

Row 1 flour and powdered milk, except where noted, in large bowl, then divide the remainder of mixture in same bowl into three equal portions. Divide flour and powdered milk between two and four whole flour pages and add Chocobos. Place Okayra seeds and Salted Caramel on one floured page. Break up dried pineapple and cut pecans into small pieces, if necessary. Divide dough into three equal portions then roll on parchment extra thick or wax paper, depending on the size of dough balls. Place one in each dough ball. Roll out each to fit a 9 inch tube, cut into squares (loosely) to form flaps, and place inside crust. Flatten with hands or pastry blender cookie sheets. Arrange desired decorations on top.

Press candied chocolate and peanut butter chips in water 2 inches apart onto the bottom of prepared pan. Using a fork, breakice dough on paper towels without splashing. Cool ten minutes, then prick with fork again with a small amount of oil. Remove from water place candied chocolate and peanut butter chips in a plate. Chill in freezer until firm, possible 8 hours before serving.