Chocolate Chip Peanut Butter Torte By Rose Recipes

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.

FAVORITE CHOCOLATE PEANUT TORTE

Steps:

• Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat the paper with cooking spray and sprinkle with flour; set aside. , In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, egg substitute, oil and vanilla; add to flour mixture. Beat for 2 minutes. Stir in water. Pour into prepared pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, whisk 1-3/4 cups milk and pudding mix for 2 minutes; let stand 2 minutes or until soft-set. In a small saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. , Place bottom layer on a serving plate; spread half of filling over cake layer; top with second layer and remaining filling. Chill for 1 hour or until serving., For topping, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Cool until spreadable. Spread frosting over top of cake.

CHOCOLATE PEANUT TORTE

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.

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.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Preheat oven to 350 degree F.
• Grease two 8 inch circular pans and line with parchment.
• In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
• Add sugar and stire until well-combined.
• Add eggs and continue to mix well.
• Fold in vanilla, flour and salt.
• Fold in chopped Reese's peanut butter cups.
• Divide between the pans and bake for approximately 25 minutes.
• Allow to cool and remove from pan.
• Spread 1/4 cup peanut butter over one layer and top with the second layer.
• Melt the chocolate and drizzle over the cake.

CHOCOLATE PEANUT BUTTER TORTE

Steps:

• for the crust: combine cookie crumbs, butter and salt until all mixed. press into the bottom and sides of a well greased 9 in springform pan. freeze10 minutes, then bake at 350 for 10 minutes. cool completely before filling.
• for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside. reserve other 1/4 cup for sprinkling on at the end.
• for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
• wipe out bowl (dont wash) and beat cream cheese with 1 cup powdered sugar until totally smooth.
• add peanut butter and milk, beat until smooth and combined- scraping down sides.
• fold in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out).
• fold in the remaining whipped cream with a spatula until combined.
• scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
• topping: heat cream to boiling. pour over chopped chocolate, let sit 1 minute and whisk until smooth. spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
• cut, serve, enjoy!

CHOCOLATE CHIP-PEANUT BUTTER TORTE

Steps:

• 1. Preheat oven to 350 degree F. Break up cookie dough into ungreased 9 or 10 inch springform pan. Press in bottom to form crust. Bake 15 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
• 2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add sugar and egg; beat until well blended. Stir in 1/2 cup of the chocolate ships and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
• 3. 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.
• 4. Return to oven; bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on wire rack 10 minutes. Run knife around side of pan to loosen; carefully remove side of pan. Cool 1 hour. Refrigerate 2 hours or until completely cooled before serving.
• 5. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup.

CHOCOLATE CHIP-PEANUT BUTTER TORTE

Steps:

• Heat oven to 350°F.
• Break up cookie dough into ungreased 10" or 9" springform pan.
• Press in bottom to form crust.
• Bake 15-18 minutes or until golden brown.
• Remove partially baked crust from oven.
• Cool 10 minutes.
• Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
• Add sugar and egg; beat until well blended.
• Stir in 1/2 cup of chocolate chips and 1/2 of the peanuts; with wooden spoon or rubber spatula.
• Pour over cooled crust; spread evenly.
• In medium microwaveable bowl, microwave buttersctch 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.
• Return to oven; bake 30-40 longer or until edge is set but center is still slightly jiggly.
• Cool on wire rack 10 minutes.
• Run knife around side of pan to loosen; carefully remove sides of pan.
• Cool 1 hour.
• Refrigerate 2 hours or until completely cooled before serving.
• To serve, cut torte into wedges.
• Drizzle 1 teaspoon chocolate syrup onto each dessert plate.
• Place wedges over syrup.
• Garnish with mint leaves.

CHOCOLATE PEANUT BUTTER TORTE

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 CHIP PEANUT BUTTER TORTE BY ROSE

Steps:

• Crust: Preheat oven 350. In an ungreased 9 or 10 inch springform pan, break up the cookie dough. Press into bottom of the pan to form a crust. Bake 15 minutes or until light golden brown. Cool.
• Beat cream cheese until light and fluffy. Add sugar and egg, beat until blended. Stir in 1/2 cup of chocolate chips and 1/2 cup of peanuts. Pour over cooled crust spread evenly. In a microwavable bowl, microwave butterschotch chips 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 40 minutes longer or until edges are set but center is slightly jiggly. Cool in pan. Cool 1 hour refrigerate at least 2 hours before serving. I drizzle with chocolate syrup and a little on the dessert plate. Enjoy