From: Executive Chef Jonathan St. Hilaire, Concentrics Restaurant Group, Atlanta. This recipe won First Prize in the dessert category of the Peanut Advisory Board's 2007 Chef's Recipe Contest. Yield: ½ sheet pan. Layer One: 15 oz. creamy peanut butter 15 oz. milk chocolate, melted 1 oz. butter, unsalted, softened Layer Two: 6 oz. bittersweet chocolate, chopped ¾ cup heavy cream Layer Three: 9 oz. butter, unsalted, softened 1 cup peanut butter, creamy 2 cups powdered sugar, 10x 1 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.