Meltaway Recipes

Crispy Peanut Butter Meltaways 

 30 ounces Peanut Coating wafers, melted to 100⁰F 

15 ounces Creamy Peanut Butter 

6 ounces Crispy Feuiletine Flakes (approximately 2 cups) 

½ teaspoon fine grind salt (adjust to taste) 

Blend together the room temperature peanut butter with the 100⁰F melted peanut wafers and salt. Mix in the crispy flakes. Pour out onto parchment-lined 9×13 inch pan and place into a cooler. Cut at room temperature. If dipping or enrobing the cut pieces, it is recommended to pre-bottom the slab before cutting. 

TIP: Feuiletine Flakes can be replaced with other crunchy inclusions such as crisped rice, corn flakes, pretzel pieces or toasted kataifi. 

Malted Milk Meltaway 

48 oz. milk chocolate, tempered 

12 oz. Coconut Oil 76⁰ non-hydrogenated, melted to 85-90⁰F 

15 oz. malted milk powder (Carnation) 

Blend the tempered chocolate and melted coconut oil together until fully mixed. Whisk in the malted milk powder. When the temperature of the mixture is below 75⁰F, whip in a planetary mixer (using the paddle) for a few minutes to aerate and lighten the color. This center can be: 

  1. Immediately deposited into chocolate shells 
  1. Or, poured out onto a parchment lined pan and place in cooler until firm. Then the slab can be cut into pieces and enrobed in chocolate. 

TIP: For more intense malted milk flavor, increase the quantity of malted milk powder 

Lemon-Cookie Butter Meltaway 

Lemon layer 30 oz. yellow confectionery coating, melted 

10 oz. Canola Oil  

½  teaspoon lemon oil 

Zest of 1 lemon 

Cookie Butter layer 25 oz. Biscoff smooth cookie butter 

18 oz. milk confectionery coating, melted 

¼ teaspoon salt 

This recipe is designed to be a shell molded Meltaway: 

  1. Blend together the ingredients for the lemon layer and cool below 90 degrees F; deposit into chocolate shells, filling approximately halfway. 
  1. Blend together the ingredients for the cookie butter layer and cool below 90 degrees F; deposit into chocolate shells, filling the rest of the way. Be sure to leave a little room for the chocolate bottom! 

TIP:   For added texture, blend in some finely chopped Biscoff cookie pieces into the cookie butter layer 

More Confectionery Tips from the Experts

Meltaways

By Cocoa Joe Sofia Linnea’s sponsored a seminar last month on the topic ‘Formulating Meltaway Centers’ at the 2026 Fall Philadelphia Candy Show. This was a very popular topic!  In case you did not attend, here is a recap of our seminar:  What is a Meltaway center?  These are typically 100% fat-based centers, made

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