Keep milk chocolate in a cool, dry place for about six months (it will still taste okay after this time, but will not melt as well if kept any longer).

Step 1: Line one large or two small baking sheets with parchment paper.

In a pot, combine cream and glucose. Bring it to a boil and pour over the milk chocolate. Add the peanut butter to this and cool it down and keep it aside in the fridge. Combine all the dry ...