From: Chef Dana Linden, Montego Bay, Palm Beach Gardens, FL. This recipe won the Dessert category of the Southern Peanut Growers 2013 Chefs’ Recipe Contest. Yield: 15. Peanut Candy Bar Base: 9 oz. milk chocolate morsels 10 oz. dry-roasted peanuts, coarsely chopped 2 Tbsp. peanut oil Peanut Butter Chocolate Dream Mousse: 14 oz. milk chocolate chips 6 oz. cream cheese 6 oz. creamy peanut butter 1 tsp. vanilla extract 20 oz. heavy cream, whipped to firm peak 6 oz. milk ...
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