Peanut Butter Torte Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

BLUE-RIBBON PEANUT BUTTER TORTE



Blue-Ribbon Peanut Butter Torte image

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

1/2 cup plus 2 tablespoons butter, softened
1/2 cup chunky peanut butter
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
CHOCOLATE FILLING:
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup chunky peanut butter
CREAM CHEESE FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, divided
3/4 cup heavy whipping cream
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup honey-roasted peanuts, chopped

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 :

PEANUT BUTTER TORTE



Peanut Butter Torte image

A decadent peanut butter and chocolate torte from Dorie Greenspan's book, Baking: From My Home To Yours.

Provided by Dorie Greenspan

Categories     Dessert

Number Of Ingredients 22

For Crust:
24 Oreo cookies, finely crumbed or ground in a food processor or blender
4 tbsp. unsalted butter, melted and cooled (I used salted)
Small pinch of salt (I omitted this)
For Crunch:
3/4 cup finely chopped salted peanuts (I used honey roasted)
2 teaspoons sugar (I omitted this)
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ c. mini chocolate chips or finely chopped semisweet chocolate (I chopped up some semi-sweet chocolate chips)
For Filling:
1/2 cup finely chopped salted peanuts (I used honey roasted)
2 cups heavy cream
1 ¼ cups confectioners' sugar, sifted and divided
12 ounces cream cheese, at room temperature
1 ½ cups salted peanut butter - crunchy or smooth (not natural; I used Skippy)
2 tablespoons whole milk
For Topping:
1/2 cup heavy cream
4 ounces bittersweet chocolate finely chopped
1/2 cup chopped salted peanuts

Steps:

  • Center a rack in the oven and preheat the oven to 350°F.
  • Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.
  • For crunch: Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chops together in a small bowl. Set aside.
  • For crust: Process cookies in a food processor until fine crumbs form. Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
  • Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
  • For Filling: Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners' sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
  • Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners' sugar on medium speed until the cream cheese is satiny smooth.
  • Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk. Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse.
  • Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream.
  • Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours over overnight; cover with plastic as soon as the mousse firm.
  • To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
  • Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
  • Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
  • When the ganache is firm, remove the sides of the springform pan; it's easiest to warm the pan with a hairdryer, and then remove the sides, but you can also wrap a kitchen towel damped with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

CHOCOLATE PEANUT BUTTER CUP TORTE



Chocolate Peanut Butter Cup Torte image

Yield 16 servings

Number Of Ingredients 9

Nonstick cooking spray with flour
1 pkg (18-21 oz/450 g) traditional or chewy brownie mix
3 eggs
1/2 cup (125 mL) plus 1 tbsp (15 mL) vegetable oil
1/4 cup (50 mL) water
1/4 cup (50 mL) creamy peanut butter
1 2/3 cups (400 mL) peanut butter morsels
2 cups (500 mL) mini marshmallows
6 pkgs (1.5 oz/42 g each) peanut butter cup candies, diced

Steps:

  • Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.

Nutrition Facts : U.S. Nutrients per serving Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

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.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE



Ultimate Chocolate Peanut Butter Torte image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 cup butter, melted, plus more for pan
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped peanut butter cups, about 8 pieces (recommended: Reese's)
1/4 cup peanut butter, plus 2 tablespoons, heated in microwave at 10 second intervals for easy spreading
1/4 cup confectioners' sugar
1/2 cup warm water, plus more as needed
1/2 cup chocolate chips

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.

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

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

PEANUT BUTTER CUP TART



Peanut Butter Cup Tart image

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

35 chocolate wafers (8 ounces), broken into pieces
6 tablespoons unsalted butter, melted and cooled
1/4 cup granulated sugar
Pinch of kosher salt
1 1/4 cups confectioners' sugar
6 tablespoons unsalted butter, cut into pieces
3 tablespoons heavy cream
3/4 cup creamy peanut butter
1/2 teaspoon pure vanilla extract
Pinch of kosher salt
10 ounces semisweet (55 to 61 percent cacao) chocolate, chopped
1 tablespoon unsalted butter, room temperature
1 1/4 cups heavy cream
Lightly sweetened whipped cream, for serving (optional)
Peanut brittle, chopped, for serving (optional)

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.

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.

PEANUT BUTTER CUP TORTE



Peanut Butter Cup Torte image

Provided by My Food and Family

Categories     Bars & Squares

Time 30m

Number Of Ingredients 8

1 package Duncan Hines Candy Shop Peanut Butter Cup Brownie Mix
2 large eggs
1/3 cup vegetable oil
2 tablespoons water
1/2 cup creamy peanut butter
1 tub (16 oz.) Cool Whip non-dairy topping, thawed
7 miniature peanut butter cups, divided
1 Tablespoon chopped peanuts

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

More about "peanut butter torte recipes"

DORIE'S PEANUT BUTTER TORTE - WELL SEASONED STUDIO
dories-peanut-butter-torte-well-seasoned-studio image
2017-10-13 Getting ready. Center a rack in the oven and preheat the oven to 350 F. Butter a 9-inch springform pan and place it on a baking sheet lined …
From wellseasonedstudio.com
Ratings 1
Servings 8
Cuisine French
Category Dessert
  • Center a rack in the oven and preheat the oven to 350 F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
  • Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.


CHOCOLATE PEANUT BUTTER TORTE - EASY RECIPES FOR FAMILY TIME
2009-11-21 Beat in the peanut butter, whole milk, and 1/4 cup of the chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of the whipped cream just to …
From seededatthetable.com


PEANUT BUTTER AND CHOCOLATE TRUFFLE TORTE RECIPE | MYRECIPES
Melt chocolate and butter in a large heavy saucepan over medium-low heat, stirring often. Remove from heat, and stir in peanut butter. Let cool slightly. Gradually add chocolate …
From myrecipes.com


CHOCOLATE PEANUT BUTTER TART - ONCE UPON A CHEF
Place the chocolate wafers in a food processor fitted with the steel blade. Process until the cookies are finely ground and set aside. In a medium microwave-safe bowl, melt the butter. …
From onceuponachef.com


VEGAN SALTED PEANUT BUTTER CRUNCH TORTE - OH SHE GLOWS
2018-10-30 Melt the 1/4 cup coconut oil in a medium pot (you’ll be using the same medium pot for the filling) over low heat. Add the melted oil, maple syrup, and peanut butter to the …
From ohsheglows.com


FROZEN PEANUT BUTTER TORTE RECIPE - BAKERRECIPES.COM
2013-03-20 What Makes This Frozen Peanut Butter Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested …
From bakerrecipes.com


PEANUT BUTTER CUP BROWNIE TORTE - SPRINKLE BAKES
2022-02-15 Smaller brownie pan batch: Make the brownie batter as directed and bake in a greased 8×8 inch square pan. Halve the whipped peanut butter filling ingredients and layer …
From sprinklebakes.com


CHOCOLATE PEANUT BUTTER TORTE - BROWN EYED BAKER
2009-04-15 Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a …
From browneyedbaker.com


CHOCOLATE-PEANUT BUTTER TORTE RECIPE | MY BAKING ADDICTION
2011-01-19 1. Preheat the oven to 350 F. Butter 2 (8-inch) round pans and line with parchment paper. 2. In a medium bowl combine the 1 cup melted butter and cocoa and stir until the …
From mybakingaddiction.com


PEANUT BUTTER CHOCOLATE TORTE - 5 STAR COOKIES
2021-02-05 Instructions. Directions: Prepare round springform pan (8 inch) and spray with baking spray. Melt chocolate chips and 1/2 cup peanut butter in a bowl over a pan of …
From 5starcookies.com


PEANUT BUTTER RECIPES | ALLRECIPES
Peanut Butter Recipes. Look beyond peanut butter cookies--use peanut butter for soups, curries, peanut noodles, cakes, smoothies, fudge, and more. 8092561.jpg. Peanut Butter …
From allrecipes.com


RECIPES - PEANUT BUTTER BROWNIES
Directions SCALE & MIX. Cookie Base: Mix a small batch of the Westco Snot Block Base Mix according to bag directions substituting half of the shortening with peanut butter. Brownie: …
From bakemark.com


PEANUT BUTTER TORTE RECIPES ALL YOU NEED IS FOOD
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 …
From stevehacks.com


PEANUT BUTTER BROWNIE TORTE - RECIPE | COOKS.COM
2011-07-16 Bake in preheated 350 degree oven for 35 to 40 minutes. Cool 1 hour. Remove side of pan and cool completely. In small bowl, combine peanut butter, powdered sugar and …
From cooks.com


BEST PEANUT BUTTER TORTE FROM SCRATCH | MISSHOMEMADE.COM
Wipe out the mixing bowl and beat the cream cheese with the remaining 1 cup of powdered sugar on medium speed until the cream cheese is smooth. Add the peanut butter, 1/4 cup of the …
From misshomemade.com


PEANUT BUTTER & JELLY TORTE RECIPE - FOOD FANATIC
2016-10-10 Spray it liberally with cooking spray. In a medium bowl, combine peanut butter, sugar, and eggs. Spread evenly into the prepared baking pan. Bake at 325°F for 30-35 …
From foodfanatic.com


CHOCOLATE CHIP-PEANUT BUTTER TORTE RECIPE - LIFEMADEDELICIOUS.CA
2018-04-26 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.
From lifemadedelicious.ca


RECIPE INFO CHOCOLATE PEANUT BUTTER ICE CREAM TORTE
2020-04-03 Directions. Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9 …
From peanutbureau.ca


ULTIMATE CHOCOLATE PEANUT BUTTER TORTE - SIDE DISH RECIPES
Ultimate Chocolate Peanut Butter Torte might be just the dessert you are searching for. One serving contains 645 calories, 10g of protein, and 34g of fat. This recipe serves 8. This recipe …
From fooddiez.com


PEANUT BUTTER AND CREAM BROWNIE TORTE
BEAT cream cheese with an electric mixer on medium speed until fluffy. Gradually beat in peanut butter, powdered sugar and 3 cups whipped topping until well combined. Keeping dessert in …
From adamspeanutbutter.com


PEANUT BUTTER CUP BROWNIE TORTE - FOODINGNEWS.IT - ALL ABOUT THE …
2022-02-15 It takes about 3 minutes of whipping on high speed to lighten this mixture well. Spread the whipped mixture over the cooled brownie layer in the pan. Chill well before adding …
From foodingnews.it


PEANUT BUTTER CHOCOLATE TORTE RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com


CHOCOLATE PEANUT BUTTER TORTE RECIPE - ALL INFORMATION ABOUT …
Directions 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. …
From therecipes.info


CHOCOLATE PEANUT BUTTER TORTE RECIPES - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


PEANUT BUTTER TORTE - RECIPES | COOKS.COM
Mix graham cracker crumbs and butter in a small bowl. Press ... to blend. Add peanut butter and whisk until smooth. ... at room temperature; serve. Ingredients: 8 (cream .. crumbs .. sugar ...) …
From cooks.com


PEANUT BUTTER AND CHOCOLATE TORTE RECIPE - BAKERRECIPES.COM
2016-03-31 What Makes This Peanut Butter And Chocolate Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been …
From bakerrecipes.com


ULTIMATE CHOCOLATE PEANUT BUTTER TORTE RECIPE - FOOD FANATIC
2016-10-22 For the Crust: In a medium bowl, combine cookie crumbs, sugar, and butter. Press into the bottom of a 9-inch springform pan. For the Torte: Preheat oven to 350°F.
From foodfanatic.com


ONE PERFECT BITE: CHOCOLATE PEANUT BUTTER TORTE - BLOGGER
2011-01-31 1) To make crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine chocolate wafer crumbs, melted butter and salt in a …
From oneperfectbite.blogspot.com


EASY COOL WHIP PEANUT BUTTER TORTE RECIPE WITH PUDDING
2012-04-10 Bake in 350 oven for 20 minutes. COOL. 2 nd. Layer: Cream 1/3 cup peanut butter and 8 oz. pkg. cream cheese. Add 1 cup powdered sugar and mix well. Blend in 1 cup …
From discover.hubpages.com


CHOCOLATE OREO PEANUT BUTTER TORTE | BUNSEN BURNER BAKERY
2015-06-16 Butter a 9-inch springform pan. Prepare the crust. Combine the oreo crumbs and melted butter in a small bowl and stir to form small clumps. Press the oreo mixture into a thin …
From bunsenburnerbakery.com


CHOCOLATE CHIP-PEANUT BUTTER TORTE RECIPE - PILLSBURY.COM
2020-09-28 Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes. 2. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. …
From pillsbury.com


BLUE-RIBBON PEANUT BUTTER TORTE - PLAIN.RECIPES
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 …
From plain.recipes


PEANUT BUTTER PRETZEL TORTE RECIPE BY ANNE - COOKEATSHARE
Peanut Butter Pretzel TorteI have been remiss in thanking Brooks and Lindsay over at Our Family Treat. A few months ago they had a Nordic Ware giveaway and I won a fantastic …
From cookeatshare.com


PEANUT BUTTER CUP BROWNIE TORTE - SWEET RECIPEAS
2009-09-11 Instructions. For Brownie Rounds: Preheat oven to 325F. Butter and flour Six 4 ½ -inch Diameter Spring Form Pans. Set aside. Using a stand mixer with the paddle attachment, …
From sweetrecipeas.com


Related Search