STUDIO CITY (KCAL9) — Founder of Bottega Louie, Sam Marvin, stopped by KCAL9 Tuesday to share some delicious holiday treats.

Marvin opened Echo & Rig in Las Vegas last year, which was named the #1 restaurant by The Las Vegas Review & Journal. He is expected to open more restaurants in Los Angeles in 2015.

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Here are some recipes he shared:

Peanut Butter Bars:


  • 1 cup butter melted
  • 2 cups graham cracker crumbs, finely crushed
  • 2 cups confectioners’ sugar
  • 1 cup peanut butter + 4 tablespoons peanut butter
  • 1½ cup semi sweet or milk chocolate chips
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  • Combine melted butter, finely ground graham cracker crumbs, confectioners’ sugar and 1 cup peanut butter. Spread in a 9×13 inch pan.
  • In the microwave or over the stove, melt 4 tablespoons peanut butter and chocolate chips until smooth. If melting In the microwave stir after every 30 seconds to make sure that it doesn’t burn. Spread on top of the peanut butter layer.
  • Refrigerate for at least an hour before serving so that they can set. Store leftover bars in the fridge.

Holiday Tree:

Pate au Choux, sometimes known as cream puff pastry, is a forgiving and uncomplicated dough. It’s made with milk, flour, butter, sugar, salt and eggs. The first five ingredients are whisked over heat until it all comes together. Next the eggs are beaten in, the dough is piped into its given shape, and into the oven it goes. It’s that simple.


  • 1 1/2 cups water
  • 1 stick plus 1 tablespoon unsalted butter, cut into cubes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 200 grams all-purpose flour (about 1 1/2 cups)
  • 4 large eggs
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  • Preheat the oven to 400°. Line 2 large baking sheets with parchment paper.
  • In a large saucepan, combine the water, butter, sugar and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes. Remove the pan from the heat.
  • In a bowl, beat 4 eggs and add to the dough in two batches, stirring vigorously between additions until the eggs are completely incorporated and the pastry is smooth. The dough should be glossy and very slowly hang, stretch and fall from the spoon in thick ribbons.
  • Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 1 1/2-inch mounds onto the baking sheets, leaving 1 inch between them.