Chocolate Peanut Butter Torte Recipes

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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.

FAVORITE CHOCOLATE PEANUT TORTE



Favorite Chocolate Peanut Torte image

This cake is so rich, you'd never guess it was lower in fat and sugar than other desserts. The smooth peanut butter layers and fudgy topping make it a hit with my family. -Crystal Christopher of Hustonville, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 21

1-3/4 cups all-purpose flour
1 cup sugar
3/4 cup baking cocoa
1/3 cup sugar blend
1-1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup fat-free milk
1/2 cup egg substitute
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
CREAMY PEANUT FILLING:
1-3/4 cups plus 2 tablespoons cold fat-free milk, divided
1 package (1 ounce) sugar-free instant vanilla pudding mix
3/4 cup reduced-fat creamy peanut butter
TOPPING:
1 ounce unsweetened chocolate
3 tablespoons butter
1/2 cup confectioners' sugar
2 tablespoons fat-free milk

Steps:

  • Coat two 9-in. round baking pans with cooking spray; line with waxed paper. Coat the paper with cooking spray and sprinkle with flour; set aside. , In a large bowl, combine the first seven ingredients. In a small bowl, combine the milk, egg substitute, oil and vanilla; add to flour mixture. Beat for 2 minutes. Stir in water. Pour into prepared pans. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a large bowl, whisk 1-3/4 cups milk and pudding mix for 2 minutes; let stand 2 minutes or until soft-set. In a small saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. , Place bottom layer on a serving plate; spread half of filling over cake layer; top with second layer and remaining filling. Chill for 1 hour or until serving., For topping, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar and milk until smooth. Cool until spreadable. Spread frosting over top of cake.

Nutrition Facts : Calories 287 calories, Fat 11g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 407mg sodium, Carbohydrate 41g carbohydrate (20g sugars, Fiber 2g fiber), Protein 8g protein.

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.

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

CHOCOLATE PEANUT BUTTER TORTE



Chocolate Peanut Butter Torte image

adapted from Annies-Eats.com. prep and cook times do NOT include refrigeration time, plan ahead for this one!

Provided by newmama

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

32 Oreo cookies, crushed
5 tablespoons butter, melted
1 pinch salt
1 1/4 cups peanuts, divided
1/2 cup mini chocolate chip
2 teaspoons sugar
1/4 teaspoon cinnamon
1 pinch nutmeg
1/2 teaspoon espresso powder
2 cups heavy cream
12 ounces cream cheese, room temp
1 1/2 cups peanut butter (smooth, not natural)
1 1/4 cups powdered sugar, divided
3 tablespoons milk
1/3 cup heavy cream
4 ounces dark chocolate

Steps:

  • for the crust: combine cookie crumbs, butter and salt until all mixed. press into the bottom and sides of a well greased 9 in springform pan. freeze10 minutes, then bake at 350 for 10 minutes. cool completely before filling.
  • for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside. reserve other 1/4 cup for sprinkling on at the end.
  • for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
  • wipe out bowl (dont wash) and beat cream cheese with 1 cup powdered sugar until totally smooth.
  • add peanut butter and milk, beat until smooth and combined- scraping down sides.
  • fold in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out).
  • fold in the remaining whipped cream with a spatula until combined.
  • scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
  • topping: heat cream to boiling. pour over chopped chocolate, let sit 1 minute and whisk until smooth. spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
  • cut, serve, enjoy!

Nutrition Facts : Calories 854.9, Fat 68.7, SaturatedFat 30, Cholesterol 107.9, Sodium 474.1, Carbohydrate 53.7, Fiber 6.1, Sugar 34.1, Protein 18.1

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE



Peanut Butter-Chocolate Ice Cream Torte image

What's not to love about peanut butter, chocolate, ice cream and Oreo cookies? This fancy peanut butter cup ice cream is a cinch to put together. Peanut butter ice cream cake is great to have on hand for unexpected guests this summer! -Dana Southwick, Manton, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 10

24 Oreo cookies
1/3 cup butter, melted
FILLING:
1 quart chocolate ice cream, softened
1-1/2 cups creamy peanut butter
1 quart peanut butter ice cream with peanut butter cup pieces, softened
TOPPING:
2 cups semisweet chocolate chips
1 cup heavy whipping cream
1-1/2 cups coarsely chopped miniature peanut butter cups

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.

Nutrition Facts :

CHOCOLATE PEANUT TORTE



Chocolate Peanut Torte image

A 2-layer chocolate cake filled with creamy peanut butter layers and fudge topping. This is an impressive, yet relatively easy dessert.

Provided by SweetySJD

Categories     Dessert

Time 2h15m

Yield 16 serving(s)

Number Of Ingredients 19

1 3/4 cups flour
1 1/3 cups sugar
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup nonfat milk
1/2 cup egg substitute
1/4 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water
1 3/4 cups nonfat milk, cold
2 tablespoons nonfat milk, cold
1 (1 ounce) package sugar-free instant vanilla pudding mix
3/4 cup reduced-fat creamy peanut butter
3 tablespoons butter
1 ounce unsweetened chocolate
1/2 cup powdered sugar
2 tablespoons nonfat milk

Steps:

  • Line two 9-inch round baking pans with wax paper and coat with nonstick spray. Dust with flour, set aside.
  • In a bowl, combine flour, sugar, cocoa, baking powder, salt and baking soda.
  • In another bowl combine milk, egg, oil and vanilla; add to dry mixture. Beat 2 minutes.
  • Stir in boiling water. Pour into pans. Bake at 350 degrees 30-35 minutes.
  • Cool 10 minutes in pans, then move to wire rack and cool completely.
  • For the filling, whisk 1 3/4 cups milk and pudding mix for 2 mintues.
  • In a saucepan over low heat, stir peanut butter and remaining milk until smooth. Fold into pudding. Chill 1 hour.
  • For topping, melt butter and chocolate. Stir in sugar and milk. Cool until spreadable and spread over cake.

Nutrition Facts : Calories 232.2, Fat 7.4, SaturatedFat 2.3, Cholesterol 6.7, Sodium 326.8, Carbohydrate 37.4, Fiber 1.4, Sugar 22.8, Protein 4.9

PEANUT BUTTER TORTE



Peanut Butter Torte image

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

1/2 cup butter, plus
2 tablespoons butter, softened
1/2 cup chunky peanut butter
2 cups brown sugar, packed
4 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 1/4 cups heavy whipping cream
1/2 cup brown sugar, packed
12 ounces bittersweet chocolate pieces or 12 ounces semisweet chocolate, coarsley chopped
1/2 cup chunky peanut butter
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, divided
3/4 cup heavy whipping cream
4 1/4 ounces butterfinger candy bars, coarsley chopped
1/3 cup honey roasted peanuts, coarsley chopped

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 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.

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.

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