PEANUT BUTTER CUP TART
Our grown-up twist on the beloved childhood treat teams a chocolate wafer crust with a decadent peanut butter filling and swirled chocolate ganache topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 15
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.
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.
3-INGREDIENT PEANUT BUTTER CUPS RECIPE BY TASTY
We've all had our cravings: sometimes sweet, sometimes salty. But have you ever craved both at once? Sometimes you just need your sweet-salty fix and, well, you can count on a Reese's cup to deliver. Or, you can just make your own! With only three ingredients and the simplest of directions, these are way easier to throw together than you might think. Get ready for your very own candy factory extravaganza to begin!
Provided by Camille Bergerson
Categories Desserts
Yield 6 servings
Number Of Ingredients 3
Steps:
- Prepare a cupcake tin with 6 liners.
- Stir peanut butter and powdered sugar together until smooth.
- Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner.
- Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.
- Cover each dollop of peanut butter with more chocolate and smooth out the top.
- Refrigerate for 1 hour or until chocolate has hardened.
- Remove peanut butter cups from the liners.
- Enjoy!
Nutrition Facts : Calories 303 calories, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, Sugar 20 grams
QUICKER BLUE-RIBBON PEANUT BUTTER TORTE
No one will guess that this tall, tiered cake isn't completely homemade. Chunky peanut butter is stirred into both the cake batter and the decadent chocolate ganache, giving each layer a rich, from-scratch taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter 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., Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved., Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers., Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Nutrition Facts : Calories 798 calories, Fat 46g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 9g protein.
HOMEMADE PEANUT BUTTER CUPS
Just like the candy! You'll need 30 mini (1 3/4 by 1 1/4 inch) paper cups for filling.
Provided by Kathleen Dickerson
Categories Desserts Candy Recipes Chocolate Candy Recipes
Yield 30
Number Of Ingredients 6
Steps:
- In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
- Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
- In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
- Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.
Nutrition Facts : Calories 140.1 calories, Carbohydrate 13.6 g, Cholesterol 10.6 mg, Fat 9.5 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 4.6 g, Sodium 54 mg, Sugar 11.3 g
PEANUT BUTTER CUP TORTE
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PEANUT BUTTER TORTE
This is a blue ribbon recipe from TOH. You'll know this one is a real winner when you taste this. If you want to impress someone this is the recipe for you.
Provided by children from A to Z
Categories Dessert
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 999.9, Fat 61.4, SaturatedFat 32.5, Cholesterol 193.3, Sodium 557.7, Carbohydrate 102.4, Fiber 4.2, Sugar 75, Protein 14.7
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.
PEANUT BUTTER CUP TORTE WITH MILK CHOCOLATE GANACHE
The perfect cake for peanut butter lovers. Three layers of moist peanut butter cake separated with a peanut butter cup filling and then covered with a chocolate ganache. If you really enjoy frosting, you may want to double the peanut butter cup filling to create a thicker layer of filling between the layers. If you prefer, you can use semi-sweet chocolate for the ganache. When I made this I only had 1/2 cup of cream remaining so I did not have enough ganache to frost the entire cake. Since I only made a half recipe of the ganache, I poured it over the top of the cake so it would run down the sides.
Provided by swissms
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 21
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.
Nutrition Facts : Calories 793.3, Fat 51.3, SaturatedFat 24.1, Cholesterol 121.3, Sodium 387.7, Carbohydrate 73.8, Fiber 3.3, Sugar 51.2, Protein 14.4
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