Peanut Butter Cup Torte Recipes

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.

Steps:

• Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
• Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
• Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
• Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

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.

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.

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.

Steps:

• Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.
• Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.
• Chill in refrigerator 30 minutes, until set.

Steps:

• Cake:.
• Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper.
• In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
• In separate bowl, whisk together dry ingredients.
• Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
• Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans.
• Bake for 20-30 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
• Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• Peanut Butter Filling:.
• Using an electric mixer, beat together butter, peanut butter and vanilla in large bowl until light and fluffy.
• Beat in the heavy cream until combined.
• Add 1/2 cup powdered sugar, mix well. Add in the remaining powdered sugar, 1/2 cup at a time, mixing well after each addition.
• Milk Chocolate Ganache:.
• Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Keep the ganache at room temperature until needed. Yield: 2 cups.
• To Assemble Cake:.
• Place one layer of cake on a serving platter. Spread half of the peanut butter filling on top of the cake.
• Coarsely chop 20 Reeses miniature peanut butter cups. Sprinkle 1/2 of chopped peanut butter cups over peanut butter filling on top of first layer.
• Top with another cake layer. Spread remaining peanut butter filling on top of the second cake layer and then top with remaining chopped peanut butter cups. Top with final cake layer.
• Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of rthe oom-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
• Drizzle with peanut butter sauce, optional.
• Coarsely chop remaining 10 Reeses miniature peanut butter cups and sprinkle over top of cake.
• Refrigerate until ready to serve.

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

Steps:

• Line two 12-cup mini muffin pans with paper liners; set aside. In a microwave-safe bowl, combine white chocolate and peanut butter. Microwave, until almost melted, 1 to 1 1/2 minutes, stirring halfway through. Set aside to cool slightly.
• Meanwhile, place semisweet chocolate in another microwave-safe bowl. Microwave, stirring once or twice, until almost melted, 2 to 3 minutes.
• Dividing evenly, use a spoon to layer semisweet chocolate and peanut-butter mixture into liners, beginning and ending with chocolate; sprinkle with peanuts. Place muffin pans in freezer until peanut butter cups are firm, about 15 minutes. Bring to room temperature before serving.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

Steps:

• Grease three 9-inch round baking pans; set aside.
• In a large mixing 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 the buttermilk.
• Pour into prepared pans.
• Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
• Cool 10 minute before removing from pans to wire racks.
• 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 minute or until sugar is dissolved.
• Remove from heat; stir in chocolate and peanut butter until blended.
• Transfer to a small bowl; chill until mixture achieves spreading consistency.
• Frosting:.
• In a large bowl, beat cream cheese and butter until blended.
• Add vanilla; mix well.
• Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
• Spread filling between cake layers.
• Frost top and sides of cake.
• Garnish with chopped candy bars and peanuts.
• Store in refrigerator.

Steps:

• PREHEAT oven to 350 degrees F. Grease bottom of 9-inch springform pan.
• STIR brownie mix, eggs, oil, and water until well blended. Spread batter into pan.
• BAKE 18-20 minutes or until toothpick inserted an inch from the edge of pan comes out clean. Remove side of springform pan after cooling 5 minutes. Cool completely on wire rack.
• PLACE peanut butter in large microwave-safe bowl. Microwave on high 10-20 seconds until thin and smooth. Gently fold whipped topping into peanut butter.
• SPREAD 2 cups of whipped topping on brownie layer. Place remaining mixture in a pastry bag. Pipe a border along edge of brownie and 5-6 dollops around top of brownie.
• CUT 3 peanut butter cups in half. Garnish each dollop with peanut butter cup half. Chop remaining peanut butter cups. Sprinkle chopped peanut butter cups and peanuts over top. Refrigerate until ready to serve.