Peanut butter and jelly have always been a classic childhood sandwich combination, but turns out there’s a whole lot more you can do with the nutty ingredient once you grow up.

Tomorrow is marked as National Peanut Butter Lover’s Day, hence why The Royal Gazette Lifestyle section asked a handful of local chefs to pass on their favourite peanut butter recipes.

According to local chef Jean Claude Garzia, people can get inventive when it comes to using peanut butter in the kitchen.

“Use it for a dressing on a salad made with shredded red cabbage, white cabbage, carrot, Boston bib lettuce, walnut, mandarin segments and green scallions. Or you can also use it for an ice cream for example or in a creme brûlée,” he said.

The Beau Rivage Head Chef said peanut butter was excellent for you — and he happens to be right.

Peanut butter contains two grams of fibre and eight grams of protein per serving, which keeps you feeling full longer.

It also contains the powerful antioxidant vitamin E, bone-building magnesium, potassium, and immunity-boosting vitamin B6.

One chef at Victoria Grill admitted he really liked using peanut butter when it comes to adding a new flavour to sweet treats.

“There really isn’t a bad peanut butter dessert,” he said.

Chris Mayne, a chef at Pickled Onion, told us that they use peanut butter in their coleslaw dish and it’s been a hit with local food lovers.

“It has lasted on the menu for years and wont come off,” he said. “It’s a great ingredient for savour and sweet.”

Suresh Amarathunga, from Barracuda Grill, admitted that the ingredient lends itself well to Asian themed dishes.

“The peanut butter mousse is an easily made dish that brings a wow factor to any kitchen,” he added.

Now you’ve heard why local chefs love peanut butter ... try one of the following recipes at home and let yourself fall in love with the creamy spread all over again.

Jean Claude’s Peanut Butter Salad Dressing

1/2 cup of peanut butter

1 tbsp of cider vinegar

1 cup of peanut oil

Salt to taste

Cayenne Pepper to taste

Dilute the peanut butter with vinegar, then mix in the other ingredients until you get a nice and creamy dressing. Toss it into a salad with shredded red cabbage, white cabbage, carrot, Boston bib lettuce, walnut, mandarin segments and green scallions. Then top with small cubes of grilled chicken breast, dry cranberry and raisins for the perfect afternoon dish.

Jean Claude’s Peanut Butter Grilled Chicken

4 pieces of boneless, skinless chicken

1/2 cup of peanut butter or more if needed

A few tablespoons of peanut oil

Salt and pepper to taste

Prepare boneless, skinless chicken breasts and season with salt and pepper. Coat the chicken with peanut butter all over, add a bit of peanut oil and slow roast it for two hours at low temperature. After an hour cover it with silver foil.

Mr Garzia said the chicken will be tender and flavourful and will “melt in your mouth”.

Hog Penny’s Peanut Butter Fritters

1 1/2 cup flour

2/3 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup buttermilk

6 tablespoons creamy peanut butter

2 large egg

2 teaspoon pure vanilla extract

3 tbsp chopped peanuts

Combine the flour, brown sugar, baking powder, salt and baking soda in a medium bowl. In a separate bowl, whisk together the buttermilk, peanut butter, egg and vanilla.

Lightly mix the wet ingredients into the dry ingredients; the batter will be fairly thick. Deep fry for two mins at 325F or in a shallow pan for 1 ½ mins per side.

Peanut Butter Mousse

4 1/4 cup of pastry cream

10 Whole egg

1 cup sugar

3 cups of Peanut butter

8 Pieces of gelatin

Blend whipped cream and set aside. Combine sugar and egg, beat together then add peanut butter and melted gelati. Right before serving, fold whipped cream by hand until properly mixed.

Victoria Grill’s Banana Bread Pudding with Peanut Caramel

For Peanut Caramel:

• 2 cups powdered sugar

• 1 cup heavy whipping cream

• 1 tablespoon dark rum

• 1/4 teaspoon salt

• 1 tablespoon unsalted butter

• 1 cup chopped peanuts

Pudding:

• 7 cups bread cut into 3/4-inch cubes

• 6 large eggs

• 3/4 cup sugar

• 1/8 teaspoon plus 1/4 teaspoon salt

• 1 1/2 cups heavy whipping cream

• 1 1/2 cups half and half

• 1 teaspoon vanilla extract

• 1/4 cup (packed) dark brown sugar

• 3 tablespoons unsalted butter

• 2 tablespoons dark rum

• 1 tablespoon fresh lemon juice

• 4 medium just-ripe bananas, peeled, cut lengthwise in half, then crosswise into 1/3-inch pieces

For caramel:

Spread powdered sugar evenly in large non-stick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelise on bottom. Stir until all sugar is melted and deep amber and caramel is smooth, three to four minutes.

Add 1 cup cream, rum, and 1/4 teaspoon salt. Stir until caramel is thick and smooth, about one minute. Remove from heat and add butter; stir until sauce is thick and smooth, about one minute. Strain sauce into small bowl. Add chopped peanuts.

For pudding:

Preheat oven to 350°F. Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about seven minutes. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend.

Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.

Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about one minute.

Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.

Lightly butter baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and syrup from. Scatter half of remaining bread over.

Top with remaining bananas and syrup, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.

Preheat oven to 350°F. Place dish with pudding in baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil.

Bake pudding 30 minutes. Uncover and bake until puffed and set in centre, about 45 minutes longer.

Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm peanut caramel sauce.