Chocolate Chip Peanut Butter Torte 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.

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.

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

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.

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.