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 CHIP COOKIES FROM HEAVEN

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
• Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
• Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
• Bake for 10 minutes.

CHOCOLATE CHIP-PEANUT BUTTER TORTE

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 CHIP-PEANUT BUTTER TORTE

Steps:

• 1. Preheat oven to 350 degree F. Break up cookie dough into ungreased 9 or 10 inch springform pan. Press in bottom to form crust. Bake 15 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
• 2. 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 the chocolate ships and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
• 3. In medium microwavable bowl, microwave butterscotch 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.
• 4. Return to oven; bake 30 to 40 minutes 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 side of pan. Cool 1 hour. Refrigerate 2 hours or until completely cooled before serving.
• 5. To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup.

CHOCOLATE, PEANUT BUTTER AND TORTILLA CHIP CHOW

Steps:

• Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the tortilla chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.
• Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days.

CHOCOLATE CHIP PEANUT BUTTER TORTE BY ROSE

Steps:

• 1. Crust: Preheat oven 350. In an ungreased 9 or 10 inch springform pan, break up the cookie dough. Press into bottom of the pan to form a crust. Bake 15 minutes or until light golden brown. Cool.
• 2. Beat cream cheese until light and fluffy. Add sugar and egg, beat until blended. Stir in 1/2 cup of chocolate chips and 1/2 cup of peanuts. Pour over cooled crust spread evenly. In a microwavable bowl, microwave butterschotch chips 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 40 minutes longer or until edges are set but center is slightly jiggly. Cool in pan. Cool 1 hour refrigerate at least 2 hours before serving. I drizzle with chocolate syrup and a little on the dessert plate. Enjoy

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.