ULTIMATE CHOCOLATE PEANUT BUTTER TORTE
Steps:
- Preheat the oven to 350 F. Butter 2 (8-inch) circular pans and line with parchment paper.
- In a medium bowl combine the 1 cup melted butter and cocoa and stir until the cocoa is dissolved.
- Add the sugar, 1/4 cup at a time, and mix well. Add the eggs, 1 at a time, and mix until incorporated. Stir in the vanilla, flour and salt and combine until the flour is no longer visible. Fold in the chopped peanut butter cups and divide the mixture between the pans. Bake for approximately 25 minutes, then remove from the oven and set aside to cool.
- Run a knife around the edge of each pan and turn out onto a work surface.
- Put 1 cake layer on a cake plate or a round platter. Spread the 1/4 cup of peanut butter over the first layer and top with the second layer. In a bowl, combine the remaining 2 tablespoons of peanut butter, the confectioners' sugar and water until a glaze forms. Add more water, if needed, to achieve desired glaze consistency. Pour the glaze on top of the torte, spreading it out with a small knife allowing it to drip over the sides. Melt the chocolate chips in a double boiler and drizzle over the glaze. Cut into slices and serve.
CHOCOLATE CHIP PEANUT BUTTER PIE
Steps:
- HEAT oven to 350 degrees F. Coat 9-inch pie plate with no-stick cooking spray. Combine muffin mix, butter and peanuts in large bowl. Blend with fork just until crumbly. Press evenly into bottom and up sides of prepared pie plate.
- BAKE 12 to 15 minutes or until light golden brown. If crust is slightly puffy, press down gently with back of a wooden spoon. Cool.
- BEAT peanut butter, cream cheese and sugar in large bowl with electric mixer at medium high speed until smooth. Beat in milk. Gently fold in whipped topping. Spoon into cooled crust. Drizzle warm fudge topping over pie. Chill 3 to 4 hours or until serving.
CHOCOLATE PEANUT TORTE
A crust of vanilla wafer crumbs and crushed peanuts provides this cool and creamy dessert with an extra tasty base. It's almost guaranteed that I'll bring home an empty pan when I take it to a potluck. -Ardyce Piehl, Wisconsin Dells, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the wafer crumbs, butter and 2/3 cup peanuts. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 8-10 minutes or until lightly browned. Cool. , In a large bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in 2 cups of whipped topping. Spread over crust. , In a another large bowl, beat milk and pudding mixes on low for 2 minutes. Carefully spread over cream cheese layer. Cover and refrigerate for 4-6 hours. , Just before serving, carefully spread remaining topping over the pudding layer. Sprinkle with grated chocolate and the remaining peanuts.
Nutrition Facts : Calories 314 calories, Fat 20g fat (9g saturated fat), Cholesterol 27mg cholesterol, Sodium 263mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE, PEANUT BUTTER AND TORTILLA CHIP CHOW
We take the late-night favorite snack to another level by using tortilla chips in place of corn ones. It's impossible not to go back for seconds.
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield about 11 cups
Number Of Ingredients 7
Steps:
- Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the tortilla chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.
- Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days.
CHOCOLATE CHIP-PEANUT BUTTER TORTE
Steps:
- Heat oven to 350 degrees F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
- Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
- In medium microwavable bowl, microwave butterscotch chips uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
- Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
- To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.
- Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.
CHOCOLATE PEANUT BUTTER TORTE
Categories Cake Microwave Mixer Chocolate Nut Dessert Bake Kid-Friendly Back to School Peanut Fall Party Vegetarian Pescatarian Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F. In a mixing bowl, beat eggs, yolks, and sugar with electric mixer on medium-high speed until it ribbons, about 6 minutes. Meanwhile, in a microwavable bowl, melt peanut butter, butter, and chocolate on high 1 minute. Stir and repeat until mixture is smooth. Cool.
- In three additions, fold egg mixture into chocolate mixture. Pour into a prepared pie shell. Sprinkle peanuts over top of pie. Bake 12 minutes. Surface will be soft and somewhat liquid in the center. Allow to cool for 30 minutes and serve. Filling will be slightly runny and ooze out of the pie wedge.
CHOCOLATE PEANUT TORTE
A 2-layer chocolate cake filled with creamy peanut butter layers and fudge topping. This is an impressive, yet relatively easy dessert.
Provided by SweetySJD
Categories Dessert
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
- In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
- In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
- Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
- Cool 10 minutes in pans, then move to wire rack and cool completely.
- For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
- In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
- For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.
Nutrition Facts : Calories 232.2, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.7, Sodium 326.8, Carbohydrate 37.4, Fiber 1.4, Sugar 22.8, Protein 4.9
PEANUT BUTTER CHEESE TORTE
This dessert has long been a favorite with my family. I especially like the fact that it requires no baking-and who doesn't melt for the combination of peanut butter and chocolate? -Ruth Blair, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14-16 servings.
Number Of Ingredients 16
Steps:
- Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-in. springform pan. Chill. , For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. , For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired.
Nutrition Facts : Calories 545 calories, Fat 38g fat (16g saturated fat), Cholesterol 58mg cholesterol, Sodium 278mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 11g protein.
BLUE-RIBBON PEANUT BUTTER TORTE
Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 23
Steps:
- Grease three 9-in. round baking pans; set aside. In a large bowl, cream the butter, peanut butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla., Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into prepared pans (pans will have a shallow fill)., Bake at 350° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For filling, in a large heavy saucepan, bring cream and brown sugar to a boil over medium heat. Reduce heat; cover and simmer for 1-2 minutes or until sugar is dissolved. Remove from the heat; stir in chocolate and peanut butter until blended. Transfer to a small bowl; chill until mixture achieves spreading consistency. , For frosting, in a large bowl, beat cream cheese and butter until blended. Beat in vanilla. Gradually beat in 1-1/4 cups confectioners' sugar until light and fluffy. In a small bowl, beat cream and remaining confectioners' sugar until stiff peaks form; fold into cream cheese mixture., Spread filling between layers. Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Nutrition Facts :
More about "chocolate chip peanut butter torte by rose recipes"
CHOCOLATE CHIP-PEANUT BUTTER TORTE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (114)Category DessertServings 12Total Time 4 hrs 30 mins
- Heat oven to 350°F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
- Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
- In medium microwavable bowl, microwave butterscotch chips on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
- Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
CHOCOLATE PEANUT BUTTER TORTE - BROWN EYED BAKER
From browneyedbaker.com
DORIE'S PEANUT BUTTER TORTE - WELL SEASONED STUDIO
From wellseasonedstudio.com
PEANUT BUTTER CHOCOLATE TORTE - 5 STAR COOKIES
From 5starcookies.com
ULTIMATE CHOCOLATE PEANUT BUTTER TORTE RECIPE - FOOD …
From foodfanatic.com
CHOCOLATE-PEANUT BUTTER TORTE RECIPE | MY BAKING …
From mybakingaddiction.com
Reviews 66Estimated Reading Time 4 minsServings 8-10
CHOCOLATE PEANUT BUTTER TART - ONCE UPON A CHEF
From onceuponachef.com
CHOCOLATE PEANUT BUTTER TORTE RECIPE | CDKITCHEN.COM
From cdkitchen.com
30 BEST CHOCOLATE PEANUT BUTTER DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
EASY CHOCOLATE TORTE - BAKE OR BREAK
From bakeorbreak.com
CHOCOLATE CHIP PEANUT BUTTER TORTE BY ROSE | RECIPE | PEANUT …
From pinterest.com
CHOCOLATE CHIP-PEANUT BUTTER TORTE RECIPE | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
PEANUT BUTTER CHOCOLATE CHIP TORTE – EAT MORE CHOCOLATE
From eatmorechocolate.com
You'll also love