From: Chef Sharyn Harding, Fleur De Lys (within Mandalay Bay), Las Vegas, NV. This recipe was the first prize-winning dessert in the Southern Peanut Growers 2009 Chefs' Recipe Contest. Yield: 32 servings. Chocolate Pretzel Crust: 1 lb., 6 oz milk chocolate, chopped 1 lb., 2 ¾ oz. creamy peanut butter 5¼ oz. canola oil 8½ oz. pretzel sticks, broken into ½" pieces Peanut Butter Cream: 10⅝ oz. milk chocolate, chopped 4¼ oz. butter, ...
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