Chocolate Peanut Butter Torte Recipes

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CHOCOLATE PEANUT TORTE



Chocolate Peanut Torte image

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

2 cups crushed vanilla wafers (about 60 wafers)
1/3 cup butter, melted
1 cup salted peanuts, finely chopped, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/2 cup peanut butter
4 cups whipped topping, divided
3 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
1 milk chocolate candy bar (1.55 ounces), grated

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.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE



Ultimate Chocolate Peanut Butter Torte image

Make and share this Ultimate Chocolate Peanut Butter Torte recipe from Food.com.

Provided by PumpKIM

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup butter, melted
1 cup unsweetened cocoa
2 cups sugar
4 eggs
3 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1 cup Reese's Peanut Butter cups, chopped
1/4 cup peanut butter
1/2 cup chocolate chips

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



Chocolate Peanut Butter Torte image

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

1 prebaked pie shell
2 large eggs, at room temperature
4 large egg yolks, at room temperature
1/3 cup sugar
1 cup peanut butter
7 tablespoons unsalted butter
3 ounces bittersweet chocolate
1/4 cup lightly salted peanuts, coarsely chopped

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



Chocolate Chip-Peanut Butter Torte image

Provided by Food Network

Categories     dessert

Time 5h

Yield 12 servings

Number Of Ingredients 9

2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup

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



Chocolate Peanut Butter Torte image

Make and share this Chocolate Peanut Butter Torte recipe from Food.com.

Provided by WJKing

Categories     Dessert

Time 25m

Yield 16-20 serving(s)

Number Of Ingredients 10

2 cups vanilla wafer crumbs
1/3 cup butter or 1/3 cup margarine, melted
1 cup peanuts, finely chopped,divided
8 ounces cream cheese, softened
1 cup confectioners' sugar (10x)
1/2 cup peanut butter
4 cups Cool Whip, divided
3 cups cold milk
8 ounces instant chocolate pudding mix
1 chocolate bar (grated or divided we like Symphony)

Steps:

  • Combine crumbs, butter& 2/3 c.
  • peanuts.
  • Press into an ungreased 9x13 pan.
  • Bake at 350 for 8-10 minutes, or until lightly browned.
  • Cool completely.
  • In bowl, beat cream cheese, sugar& peanut butter until smooth.
  • Fold in 2 c.
  • Cool Whip.
  • Spread over crust.
  • In bowl, beat milk and puddings on low for two minutes.
  • Carefully spread over cream cheese layer.
  • Cover and refrigerate 4-6 hours.
  • Just before serving, carefully spread remaining Cool Whip over pudding layer.
  • Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.

Nutrition Facts : Calories 488, Fat 29.5, SaturatedFat 13.6, Cholesterol 32.2, Sodium 424.1, Carbohydrate 49.9, Fiber 2.3, Sugar 20.1, Protein 8.8

CHOCOLATE-PEANUT BUTTER TART



Chocolate-Peanut Butter Tart image

The key to the marbleized look of this chocolate-peanut butter tart: a wooden skewer, which is used to swirl warm peanut butter atop chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 3h40m

Yield Makes one 4 1/2-by-14-inch tart; Serves 8 to 10

Number Of Ingredients 19

1 cup all-purpose flour, plus more for rolling
1/4 teaspoon salt
1/3 cup unsweetened cocoa powder (preferably Valrhona)
1 stick unsalted butter, softened
1/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons heavy cream
1/2 cup sugar
2 tablespoons unsalted butter
1 tablespoon light corn syrup
2 tablespoons water
1/4 teaspoon baking soda
3/4 teaspoon salt
6 ounces (1 1/2 cups) cocktail peanuts, finely chopped in a food processor
3/4 cup smooth peanut butter
3/4 cup heavy cream
5 ounces semisweet chocolate (61 percent), chopped
Pinch of salt

Steps:

  • Make the crust: Whisk flour, salt, and cocoa powder. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Add egg and vanilla, and beat until combined, scraping down sides of bowl. Reduce speed to low, and gradually beat in flour mixture in 3 batches, alternating with cream and beginning and ending with flour mixture. Shape dough into a rectangle, wrap in plastic wrap, and refrigerate until firm, at least 1 hour and up to 2 days. Let stand at room temperature 5 minutes before rolling.
  • Roll out dough into a 7-by-16-inch rectangle on a floured surface. Fit into a 4 1/2-by-14-inch rectangular tart ring on a parchment-lined baking sheet. Push dough into corners of ring to create sharp edges; trim so that dough is flush with top of ring. Prick dough all over with a fork. Freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Line crust with parchment, pressing so that it is flush with dough, especially in corners. Fill with pie weights or dried beans; bake until edges are set, about 20 minutes. Remove weights and parchment; bake until cooked through, about 10 minutes. Let cool completely, about 30 minutes.
  • Make the brittle: Bring sugar, butter, corn syrup, and water to a boil in a small saucepan over high heat. Cook, stirring occasionally, until mixture begins to brown. Reduce heat to medium, and cook until golden brown. Stir in baking soda, salt, and peanuts until well combined (mixture should be the color of peanut butter). Immediately pour onto a nonstick baking mat, spreading out as thinly as possible with a heatproof spatula or wooden spoon. Let cool completely, about 30 minutes. Finely chop half the brittle with a heavy knife to yield 1/2 cup. Reserve remainder for another use.
  • Make the filling: Heat peanut butter in a microwave until fluid, about 30 seconds. Pour 1/2 cup into crust, and top with chopped brittle, pressing it into peanut butter. Freeze tart until peanut butter is firm, about 10 minutes. For ganache, bring cream to a boil; pour over chocolate in a small bowl. Add salt; let sit 8 minutes.
  • Meanwhile, fill a disposable pastry bag with remaining fluid peanut butter (if peanut butter has thickened, microwave it 10 seconds), and snip off end. Whisk ganache until smooth, and immediately pour into tart, smoothing with a mini offset spatula if necessary. Pipe peanut butter in continuous diagonal zigzag lines down length of tart. Draw a wooden skewer perpendicularly through peanut butter lines in a zigzag motion down length of tart. Then draw skewer in a continuous sideways loop pattern down length of tart to create swirls.
  • Refrigerate tart until set, at least 1 hour and up to 8 hours. Cut into wedges, and serve.

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