Peanut butter was one of those foods. Even though the butter is smooth, it is also very cohesive and adhesive and could lead to choking in children not yet skilled in mastication. The bottom line of this story is actually not very clear. Aflatoxins are toxic and smaller bodies of children would be at greater risk. On the other hand, brand name manufacturers work hard to prevent aflatoxin contamination in their food products.
Small children lack the skills to chew and swallow sticky foods like peanut butter.
A prudent recommendation would be to avoid peanut butter with very small children, maybe under 4 years of age and surely under 12 months of age. A short intense heating period, usually in boiling liquid. This inactivates enzymes which can cause loss of color and flavor and toughen vegetables. Blanching is generally used when freezing vegetables, and is followed by a plunge in ice water, to hale the cooking process. The compound in chili peppers that gives then their heat.