BLUE-RIBBON PEANUT BUTTER TORTE
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
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 :
CHOCOLATE PEANUT TORTE
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
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.
QUICKER BLUE-RIBBON PEANUT BUTTER TORTE
No one will guess that this tall, tiered cake isn't completely homemade. Chunky peanut butter is stirred into both the cake batter and the decadent chocolate ganache, giving each layer a rich, from-scratch taste. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter 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., Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved., Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers., Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.
Nutrition Facts : Calories 798 calories, Fat 46g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 9g protein.
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 CUP TORTE
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
HOMEMADE PEANUT BUTTER CUPS
I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. People can't believe how simple it is to make this irresistible candy with gooey peanut butter centers. This is how to make homemade peanut butter cups. -LaVonne Hegland, St. Michael, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Combine 1/2 cup peanut butter, confectioners' sugar, butter and salt until smooth. , In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth., Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.
Nutrition Facts : Calories 123 calories, Fat 8g fat (4g saturated fat), Cholesterol 2mg cholesterol, Sodium 76mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CHEESE TORTE
This dessert has long been a favorite with my family. I especially like the fact that it requires no baking-and who doesn't melt for the combination of peanut butter and chocolate? -Ruth Blair, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 14-16 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 545 calories, Fat 38g fat (16g saturated fat), Cholesterol 58mg cholesterol, Sodium 278mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 11g protein.
PEANUT BUTTER TORTE
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
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
PEANUT BUTTER CUP TORTE WITH MILK CHOCOLATE GANACHE
The perfect cake for peanut butter lovers. Three layers of moist peanut butter cake separated with a peanut butter cup filling and then covered with a chocolate ganache. If you really enjoy frosting, you may want to double the peanut butter cup filling to create a thicker layer of filling between the layers. If you prefer, you can use semi-sweet chocolate for the ganache. When I made this I only had 1/2 cup of cream remaining so I did not have enough ganache to frost the entire cake. Since I only made a half recipe of the ganache, I poured it over the top of the cake so it would run down the sides.
Provided by swissms
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper.
- In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
- In separate bowl, whisk together dry ingredients.
- Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
- Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans.
- Bake for 20-30 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
- Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- Peanut Butter Filling:.
- Using an electric mixer, beat together butter, peanut butter and vanilla in large bowl until light and fluffy.
- Beat in the heavy cream until combined.
- Add 1/2 cup powdered sugar, mix well. Add in the remaining powdered sugar, 1/2 cup at a time, mixing well after each addition.
- Milk Chocolate Ganache:.
- Heat the heavy cream, butter, and sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Allow to cool to room temperature. Keep the ganache at room temperature until needed. Yield: 2 cups.
- To Assemble Cake:.
- Place one layer of cake on a serving platter. Spread half of the peanut butter filling on top of the cake.
- Coarsely chop 20 Reeses miniature peanut butter cups. Sprinkle 1/2 of chopped peanut butter cups over peanut butter filling on top of first layer.
- Top with another cake layer. Spread remaining peanut butter filling on top of the second cake layer and then top with remaining chopped peanut butter cups. Top with final cake layer.
- Use a cake spatula to smooth and fill in the sides of the cake with 2 to 3 tablespoons of rthe oom-temperature ganache. Evenly spread the remaining amount of this ganache over the top and sides of the cake. Refrigerate the cake for 1 hour.
- Drizzle with peanut butter sauce, optional.
- Coarsely chop remaining 10 Reeses miniature peanut butter cups and sprinkle over top of cake.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 793.3, Fat 51.3, SaturatedFat 24.1, Cholesterol 121.3, Sodium 387.7, Carbohydrate 73.8, Fiber 3.3, Sugar 51.2, Protein 14.4
More about "peanut butter cup torte recipes"
18 IRRESISTIBLE DESSERTS USING PEANUT BUTTER CUPS - ALLRECIPES
From allrecipes.com
Author Vanessa GreavesPublished Dec 31, 2020Estimated Reading Time 5 mins
- Peanut Butter Cup Cookies. View Recipe. "Fail-proof," says reviewer Steph. "I followed the directions and everything turned out perfectly. Advice: freeze or refrigerate unwrapped PB cups - it is easier to press the frozen candy into the hot cookie without falling to pieces."
- Swirled Peanut Butter Cup Brownies. View Recipe. Sweet, fudgy decadence is in every bite of this treat. The recipe calls for a boxed brownie mix, which cuts on prep time.
- Yummy Peanut Butter Cup Ice Cream. View Recipe. Homemade peanut butter ice cream gets churned with chopped peanut butter cups for a chilly treat we'd most definitely stand in line for.
- Peanut Butter Pie. View Recipe. A salty-sweet slice of heaven. Peanut butter cups garnish this pie made from a graham cracker crust, cream cheese, and frozen whipped topping.
- Peanut Butter Bars. View Recipe. Don't have Reese's cups on hand? Make your own giant version at home. These top-rated bars get high marks for deliciousness and ease from home cooks.
- Chocolate, Peanut Butter, and Bacon Cookies. View Recipe. Does it get any better than cookies made with cocoa, peanut butter cups, and bacon? These soft, rich confections are a masterclass in peanut buttery decadence.
- Georgia Shake. View Recipe. Crumbled peanut butter cups, chocolate ice cream, and milk combine for a sippable dessert that you're sure to love. Ready in just five minutes, this shake is too easy not to make.
- Peanutty S'Mores. View Recipe. Standard s'mores are delicious in their own right, but the addition of peanut butter cups take them to a whole new level. The classic campfire treat gets an update from melted peanut butter sandwiched between crisp graham crackers.
- Chocolate Hockey Pucks. View Recipe. A Reese's cup is pressed between Oreo halves and dipped in semi-sweet chocolate for a fun, layered treat. "So rich and delicious!"
- Ice Cream Lasagna. View Recipe. So easy to make, so hard to resist. You're looking at layers and layers of ice cream sandwiches, crunchy peanut butter, chocolate pudding, whipped topping, hot fudge, and caramel.
PEANUT BUTTER CUP BROWNIE TORTE - SWEET RECIPEAS
From sweetrecipeas.com
5/5 (2)Estimated Reading Time 7 mins
- Using a stand mixer with the paddle attachment, mix together butter and sugar, about 2 minutes.
HOMEMADE REESE'S PEANUT BUTTER CUPS | THE RECIPE …
From therecipecritic.com
REESE'S PEANUT BUTTER CUP BROWNIE TORTE - THE DAILY MEAL
From thedailymeal.com
VEGAN SALTED PEANUT BUTTER CRUNCH TORTE + 10 YEARS!
From ohsheglows.com
CHOCOLATE PEANUT BUTTER TART - ONCE UPON A CHEF
From onceuponachef.com
PEANUT BUTTER CUP BROWNIE TORTE - THE GOLD LINING GIRL
From thegoldlininggirl.com
REESE'S PEANUT BUTTER CUP PANCAKES • PANCAKE RECIPES
From pancakerecipes.com
NO-BAKE PEANUT BUTTER CUP SQUARES - SEASONS AND SUPPERS
From pinterest.ca
PEANUT BUTTER CUP BROWNIE TORTE - SPRINKLE BAKES
From sprinklebakes.com
CHOCOLATE PEANUT BUTTER TORTE - BROWN EYED BAKER
From browneyedbaker.com
BLUE-RIBBON PEANUT BUTTER TORTE RECIPE: HOW TO MAKE IT
From tasteofspoons.net-freaks.com
HOMEMADE REESE'S PEANUT BUTTER CUP - MACRO-FRIENDLY RECIPE
From everydaydishes.com
HOMEMADE REESE’S PEANUT BUTTER CUPS (IN - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
NUTELLA PEANUT BUTTER ROLLS #SHORTS - YOUTUBE
From youtube.com
CHOCOLATE PEANUT BUTTER CUP TORTE - RECIPES
From pamperedchef.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love