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 ...
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