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The Daily Dish Top Chef

Get the Quickfire-Winning Dessert Recipe for Incredible Buckeye Bonbons

A Bravo's Top Chef contestant created an impressive recipe that included the perfect combination of peanut butter, graham cracker, brown butter, and chocolate flavors. 

By Abby Feiner

On Bravo's Top Chef's April 15 episode, the cheftestants were tasked with a very sweet Quickfire challenge: to create a dessert with at least three layers and a new flavor combination inspired by Talenti Gelato Layer products. While several dishes impressed the judges, the winner for the day was Avishar Barua's take on a “layered” Buckeye Bonbon, which included peanut butter, graham cracker, brown butter, and chocolate flavors. In addition to the sweet treat's delicious taste, the judges were thoroughly impressed with Avishar's creative instincts to turn a childhood classic into a unique, bite-sized, and layered dessert. 

How to Watch

Watch the Top Chef Season 21 premiere on Wednesday, March 20 at 9/8c on Bravo and next day on Peacock.

Learn more about the challenge, inspired by Talenti Gelato Layer products, in the video above and get Avishar's recipe here:

Buckeye Bonbon with Peanut Butter Gelato, Brown Butter and Graham Cracker


For gelato:

  1. 1000 g water
  2. 300 g white sugar
  3. 300 g peanut butter
  4. 150 g roasted peanut oil
  5. 40 g cornstarch
  6. 4 g xanthan gum
  7. Salt (to taste)

For liquid graham cracker:

  1. 400 g chocolate graham cracker
  2. 400 g brown butter

For the coating:

  1. 50 g milk chocolate
  2. 50 g cocoa rice cereal
  3. 50 fried peanuts
  4. salt (to taste)


For Gelato:

  1. Whisk together cornstarch, sugar, and xanthan gum
  2. Disperse into cold water with hand blender
  3. Bring mixture to boil while whisking continuously
  4. cool down, spin, or freeze with LN2
  5. Transfer to piping bag

For liquid graham:

  1. Heat brown butter
  2. Blend brown butter and graham crackers until emulsified in a powerful blending machine
  3. Place into bowl

For coating:

  1. Freeze coating ingredients in LN2
  2. Blend half of coating in spice grinder, grind rest with mortar and pestle to make a coarse crumble
  3. Place in pan

To assemble: 

  1. Pipe ice cream into dumplings into LN2 Bath, allow to freeze solid
  2. Remove, drop into liquid graham, dip with fork, immediately transfer to coating
  3. Let warm to refrigerator temperature

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