Best Chocolate Peanut Butter Torte Recipes

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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 :

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE



Ultimate Chocolate Peanut Butter Torte image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 cup butter, melted, plus more for pan
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped peanut butter cups, about 8 pieces (recommended: Reese's)
1/4 cup peanut butter, plus 2 tablespoons, heated in microwave at 10 second intervals for easy spreading
1/4 cup confectioners' sugar
1/2 cup warm water, plus more as needed
1/2 cup chocolate chips

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 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.

FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE



Frozen Chocolate Peanut Butter Ribbon Torte image

Slightly adapted recipe from the National Honey Board - this decadent dessert is easy to whip together - layering chocolate ice cream, peanut butter parfait and rich, dark chocolate sauce.

Provided by cUte Kitty pUnk

Categories     Ice Cream

Time 3h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 1/3 cups honey, divided
1 cup heavy cream, divided
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, divided
1 (3 ounce) package ladyfingers
1 quart chocolate ice cream, softened
1 cup peanut butter, smooth or chunky
1 (8 ounce) package cream cheese, softened

Steps:

  • To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
  • Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
  • In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.

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.

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.

CHOCOLATE CHIP PEANUT BUTTER TORTE BY ROSE



Chocolate Chip Peanut Butter Torte by Rose image

Just playing around with chocolate and peanut butter and here it is. Enjoy

Provided by Rose Rauhauser

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 9

1 16.5 oz. pillsbury refrigerated chocolate chip cookie dough
1 8 oz. pkg. cream cheese softened
1/4 c sugar
1 extra large egg
1 c miniature semisweet chocolate chips
1 c chopped honey-roasted peanuts
1 c butterscotch chips
1/4 c peanut butter
1/4 c chocolate flavored syrup (optional)

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



Chocolate Chip-Peanut Butter Torte image

Provided by My Food and Family

Categories     Recipes

Time 4h

Number Of Ingredients 9

1 roll (18 oz.) Pillsbury refrigerated chocolate chip cookies
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semi-sweet chocolate chips, divided
1 cup chopped honey-roasted peanuts, divided
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate flavor syrup

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.

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

CHOCOLATE BROWNIE AND PEANUT BUTTER CUP TORTE



Chocolate Brownie and Peanut Butter Cup Torte image

I learned this recipe at a pampered chef party. It's delicious, rather quick to make, the most difficult part is assembling top and bottom so with this I wish you luck. LOL It is also very rich so please cut thin slices, hence the 16 servings. One more thing these may be so chocolatey and peanut buttery that they may lead to addiction so beware.( again I am LOL)

Provided by m_n_more

Categories     Dessert

Time 25m

Yield 1 Torte, 16 serving(s)

Number Of Ingredients 9

1 (18 -21 ounce) package brownie mix
3 eggs
1/2 cup vegetable oil
1 tablespoon vegetable oil
1/4 cup water
1/4 cup creamy peanut butter
6 (1 1/2 ounce) peanut butter cups, bars
1 2/3 cups peanut butter chips (10 oz. pkg)
2 cups miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F. Spray two torte pans with nonstick cooking spray with flour. Place 8 inches circles of parchment or wax paper over centers of pans, set aside. In mixing bowl combine brownie mix, eggs, 1/2 cup oil, water and peanut butter, mix well. Divide batter between 2 pans spreading to edges. Bake 10 to 12 minutes or until centers feel firm to the touch.
  • Meanwhile, dice peanut butter cups, set aside. In microwavable bowl, combine peanut butter morsels and remaining 1 tbsp of oil, microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30 second interval. Spoon 1/4 cup of the this peanut butter mixture into a resealable plastic bag, set aside. Fold marshmallows into remaining peanut butter mixture.
  • Remove pans from oven to cooling rack. let brownies stand in pans for 4 minutes. To assemble torte, invert one brownie well side up onto large round platter. Make sure to remove paper from bottoms of brownies. Using scraper spread marshmallow filling into brownie well. Invert remaining brownie well side up onto cooling rack then slide onto top of bottom layer. Evenly distribute diced peanut butter cups into brownie well. Snip tip of corner of baggie to allow peanut butter mixture to flow through, drizzle over torte. Serve immediately.
  • Tip I prefer to use miniature peanut butter cups cut in quarters instead of the big peanut butter cup candy bars.

Nutrition Facts : Calories 446.7, Fat 25.8, SaturatedFat 6.6, Cholesterol 40.6, Sodium 233, Carbohydrate 48.9, Fiber 1.7, Sugar 18.5, Protein 8.5

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE RECIPE



Peanut Butter-Chocolate Ice Cream Torte Recipe image

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

Provided by @MakeItYours

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 (12 ounces) 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.
  • Yield: 12 servings.
  • Originally published as Peanut Butter-Chocolate Ice Cream Torte in Simple & Delicious
  • June/July 2012, p64
  • Nutritional Facts
  • slice equals 1,001 calories, 70 g fat (31 g saturated fat), 103 mg cholesterol, 509 mg sodium, 84 g carbohydrate, 7 g fiber, 20 g protein.
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PEANUT BUTTER CHOCOLATE TRUFFLED TORTE



Peanut Butter Chocolate Truffled Torte image

I baked this one for the San Diego county Fair...Make sure you have the milk on stand by!

Provided by Melissa Baldan

Categories     Other Desserts

Number Of Ingredients 6

1 box ghirardelli ultimate fudge brownie mix
1/2 c smooth peanut butter
1/2 c smooth peanut butter
2 tsp vegetable oil
1 c melted chocolate chips, semi sweet
chocolate curls

Steps:

  • 1. prepare brownie mix according to package. add 1/2 cup peanut butter. Pour batter into a greased pie pan and bake per package directions. remove from oven and allow to cool completely.
  • 2. While torte is cooling mix together 1/2 cup peanut butter and vegetable oil. Once torte is cool spread PB mixture over entire torte.
  • 3. Add fudge topping from the box over the peanut butter.
  • 4. Around the edges create a nice pattern with the melted chocolate using a piping bag. Add chocolate curls to center.
  • 5. Enjoy!

CHOCOLATE PEANUT BUTTER TORTE



Chocolate Peanut Butter Torte image

Provided by My Food and Family

Categories     Recipes

Time 25m

Number Of Ingredients 8

1 pkg Oreo Peanut Butter Cookies
1/3 cup melted margarine
1 pkg (8 oz.) cream cheese
2/3 cup confectioners' sugar
16 oz Cool Whip, divided
1/3 cup smooth peanut butter
1 large pkg. chocolate instant pudding mix
2 1/2 cups milk

Steps:

  • 1. Preheat oven to 350 degrees F. Spray 9" by 13" pan with cooking spray. Crush package of Oreo Cookies into crumbs, and mix with 1/3 cup melted margarine. Spread evenly in bottom of pan. Bake for 10 minutes. Cool.
  • 2. Mix together well cream cheese, confectioners' sugar, 8 oz. Cool Whip and peanut butter, and spread over cooled crust.
  • 3. Mix pudding mix with milk, and spread over peanut butter mixture.
  • 4. When pudding has fully set, top with 8 oz. Cool Whip.

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

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