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