Peanut Butter Torte Recipes

REESE'S™ PEANUT BUTTER CUP BROWNIE TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box for cakelike brownies. Cool completely on cooling rack, about 1 1/2 hours.
• Using foil to lift, remove brownies from pan, and peel foil away. Cut brownie in half; place 1 half on serving plate.
• Spoon frosting into microwavable bowl. Microwave uncovered on High 15 seconds. Stir frosting until smooth. Spread half of frosting over brownie half on plate. Place other half of brownie on top; spread remaining frosting over top. Sprinkle with candies. Refrigerate 30 minutes to set. Store loosely covered.

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.

PEANUT BUTTER TORTE

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 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 PEANUT BUTTER CUP TORTE

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.

CHOCOLATE OREO PEANUT BUTTER TORTE

Steps:

• Preheat the oven to 350 °F. 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 layer, covering both the bottom and the sides of the springform pan. Freeze the crust for 10 minutes and then bake for another 10 minutes. Transfer the crust to a wire rack and cool completely before filling.
• Make the filling. In another small bowl, combine the chopped peanuts, miniature chocolate chips, sugar, cinnamon, and nutmeg. Toss with a fork and set aside.
• Using an electric mixer fitted with the whisk attachment, whip 2 cups of the heavy cream until it holds medium peaks. Whisk in 1/4 cup of the confectioners sugar, beating an additional few minutes until the peaks become firmer. Scrape the whipped cream into a separate bowl.
• Replace the whisk with a paddle attachment if available and beat the cream cheese with the remaining 1 cup confectioners sugar, mixing on medium speed until the cream cheese is smooth. Beat in the peanut butter, milk, and 1/4 cup of the chopped peanuts until well combined. Gently fold in 1/4 of the whipped cream using a rubber spatula. Next, stir in the crunchy peanut mixture, followed by folding in the rest of the whipped cream. Scrape the peanut butter mousse into the crust, smoothing the top. Refrigerate for at least 4 hours or up to overnight; cover with plastic wrap once the mousse layer firms.
• Make the ganache. Once fully chilled and firm, start the ganache layer. Add the chopped chocolate to a heatproof bowl. Bring the 1/2 cup of cream to a full boil in a small saucepan, then pour the boiling cream over the chopped chocolate. Let the chocolate and cream sit for 5 minutes; then stir with a rubber spatula until the ganache is completely smooth.
• Pour the ganache over the torte, smoothing with a spatula. Scatter the remaining chopped peanuts over the top and chill the entire torte in the refrigerator until the ganache sets, about 30 minutes. Once the ganache is firm, remove the sides of the springform pan and refrigerate until ready to serve.

PEANUT BUTTER CHEESE TORTE

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 in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. , For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired.

REESE'S PEANUT BUTTER CUP BROWNIE TORTE

Steps:

• Heat oven to 350 degrees F (325 for dark or nonstick pan).
• Line 9-inch square pan with foil, allowing some to hang over edges of pan.
• Grease bottom and sides of foil with shortening or cooking spray.
• Make and bake brownies as directed on box for cake-like brownies.
• Cool completely on cooling rack, about 1 1/2 hours.Using foil to lift, remove brownies from pan, and peel foil away.
• Cut brownie in half; place 1 half on serving plate.Spoon frosting into microwavable bowl.
• Microwave uncovered on High 15 seconds.
• Stir frosting until smooth.
• Spread half of frosting over brownie half on plate.
• Place other half of brownie on top; spread remaining frosting over top.
• Sprinkle with candies.
• Refrigerate 30 minutes to set.
• Store loosely covered.