A chocolate peanut butter Halloween recipe that radiates luxury and pleasure. Surprise your friends and family with a knocked-out chocolate paradise. Use leftover Reese's Peanut Butter Cups and go all the way. Happy Halloween!

1 1/2 cups whipping cream

1/2 cup milk

1 1/2 tablespoons sugar

5 egg yolks, beaten

5 ounces milk chocolate

2 cups chopped chocolate peanut butter cups

1 vanilla bean

1/2 teaspoon sea salt, about

4 mint leaves

1. Heat oven to 350*F degrees. Combine 1 1/4 cups of the cream, the milk and 1 tablespoon of the sugar in a small saucepan; heat almost to a boil.

2. In a bowl, whisk a little of the hot mixture into the egg yolks just to warm them; whisk the egg yolk mixture back into the remaining milk-cream mixture.

3. Add milk chocolate; let melt, about 1 minute. Whisk to incorporate.

4. Put mixture through a fine mesh strainer; divide among six ramekins.

5. Top with 1 1/2 cups of the chopped Reese's. Place ramekins in a large baking pan. Fill the pan with hot water to the same height as the mixture in the ramekins. Cover with foil; bake until set, about 35 minutes. Remove ramekins from the pan; top with remaining 1/2 cup of the peanut butter cups; let cool. Refrigerate 2 hours.

6. Beat remaining 1/4 cup of the cream and 1/2 tablespoon of the sugar in a bowl until stiff peaks form. Slice vanilla bean lengthwise; scrape out the pulp. Mix with sea salt.

7. Place a dollop of whipped cream on each pot de creme; garnish with vanilla salt and torn mint leaves.

Recipe courtesy of Chef Randall Jacobs of Elate Restaurant in Chicago.

Elate Restaurant is at 111 W. Huron Chicago, IL 60654. (312) 202-9900.

Recipe and photo published in the Chicago Tribune 10/27/10.

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