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, ...

Register to view this article

WhyRegisterfor FREE?

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.

Already registered? here.