This study aimed the formulation of Choco-peanut butter spread. It employed four treatments in terms of aroma, taste, appearance and texture; nutritional properties through proximate analysis and aflatoxin analysis. The four treatments of spread vary in their composition as follows. Treatment 1 is made from 49.14% peanut (Archais hypogea); 24.57% cacao (Theobroma cacao) butter; 6.12% muscovado sugar; 19.66% salted butter; and 0.49% salt, while treatment 2 is prepared from 49.14% peanut (Archais hypogea); 18.43% cacao (Theobroma cacao) butter; 12.29% muscovado sugar; 19.66 % salted butter; and 0.49% salt. Besides, treatment 3 is produced from 49.14% peanut (Archais hypogea); 12.29% cacao (Theobroma cacao) butter; 18.43% muscovado sugar; 19.66 % salted butter; and 0.49% salt and treatment 4 is formulated from 49.14% peanut (Archais hypogea); 6.14% cacao (Theobroma cacao) butter; 24.57% muscovado sugar; 19.66% salted butter; and 0.49% salt, respectively. Its preparation comprises of three major processes namely making the cacao liquor, making the peanut butter and finally, homogenizing ingredients which involves, mise-en-place, measuring ingredients, mixing, packaging, weighing, and storing the cacao (Theobroma cacao)-peanut (Archais hypogea) butter spread. The study used the Experimental Research Design using descriptive statistics such as percentage and weighted mean. The 30 randomly selected evaluators assessed the acceptability of the Choco-peanut butter spread in terms of taste, texture, aroma and appearance. And treatments samples were brought to the Regional Food Technology and Incubation Center for proximate and aflatoxin analysis. On the evaluation of the acceptability of the choco-peanut butter spread treatments it was found out that T2 is very much acceptable in terms of taste, texture, aroma and appearance. and aflatoxin-free. Thus, the formulated cocoa- peanut better spread is recommended for reproduction for home consumption and to further undergo shelf life testing and protocols..