Peanut Butter Bars

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.

Peanut Advisory Board

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 tsp. vanilla extract

2¾ cup vanilla cookies, crushed

1 cup peanuts, salted, chopped fine

Layer Four:

6 oz. bittersweet chocolate, chopped

¾ cup heavy cream

Layer Five:

15 oz. creamy peanut butter

15 oz. milk chocolate, melted

1 oz. butter, unsalted, softened

Glaze:

8 oz. bittersweet chocolate

5 ½ oz. butter, unsalted

1 ⅓ oz. brandy

oz. light corn syrup

Chocolate Sorbet:

2 cups milk

4 cups water

18 oz. sugar

2 oz. light corn syrup

7 oz. cocoa powder

5 oz. bittersweet chocolate

Peanut Sorbet:

1 cup creamy peanut butter

6 cups hot water

2 cups sugar, granulated

¼ cup cornstarch

¼ cup light corn syrup

For layer one: Cream peanut butter and butter until smooth. Fold in melted chocolate. Spread in bottom of parchment-lined sheet pan. Place in freezer until set, and prep the next layer.

For layer two: Place chocolate in heat-proof bowl. Heat cream and pour over chocolate. Let sit to melt chocolate and stir to combine. When first layer is set, spread dark chocolate layer evenly in pan. Return to freezer.

For layer three: Cream butter, peanut butter, powdered sugar and vanilla extract. Add cookie crumbs and peanuts. Press on top of dark chocolate layer evenly. Return to freezer.

For layer four: Repeat same process as layer two.

For layer five: Repeat same process as layer one. When entire pan is set, turn out onto another sheet pan of the same size, or a board on top of a cooling rack. The bar will be inverted so that the bottom is now the top.

For glaze: Melt chocolate and butter over a double boiler until smooth and emulsified. Stir in brandy and corn syrup. Pour and spread evenly over top. Refrigerate until set. Score and cut into desired shapes.

For chocolate sorbet: Heat milk, water, sugar, corn syrup and cocoa powder until dissolved. Add chocolate and stir to melt. Chill and freeze in ice cream/sorbet machine.

For peanut sorbet: Heat all ingredients and stir until dissolved. Chill and freeze in ice cream/sorbet machine.