CHOCOLATE CHIP BROWNIE TORTE
Smother layers of homemade chocolate brownie with chocolate chip-studded whipped cream for a one-of-a-kind dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with waxed paper or foil; grease with shortening. Reserve 1 cup of the chocolate chips for frosting and garnish.
- In 3-quart saucepan, melt butter and remaining 1 cup chocolate chips over medium heat, stirring occasionally; remove from heat. Stir in granulated sugar, flour, nuts, baking powder, vanilla, salt and eggs. Spread evenly in pan.
- Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto cooling rack. Carefully remove waxed paper. Cool brownie completely, about 1 hour.
- In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff. Stir in 2/3 cup chocolate chips.
- Cut brownie crosswise into 4 equal pieces, 10x3 3/4 inches. Trim off stiff edges of brownie if necessary. Place 1 piece on serving plate; spread about 3/4 cup frosting over top. Repeat twice. Top with remaining brownie piece. Frost sides and top with remaining frosting. Garnish with reserved 1/3 cup chocolate chips. Cover; refrigerate at least 2 hours until chilled but no longer than 48 hours. Store covered in refrigerator.
Nutrition Facts : Calories 710, Carbohydrate 71 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 3 g, Protein 8 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 53 g, TransFat 1 g
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
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.
CHOCOLATE OREO PEANUT BUTTER TORTE
Oreos! Peanut butter! Cream cheese! Chocolate ganache! It's all your favorite ingredients in one amazing (almost) no bake peanut butter torte.
Provided by Julie (Bunsen Burner Bakery)
Categories Tarts
Time 5h
Number Of Ingredients 16
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.
Nutrition Facts : Calories 598 calories, Carbohydrate 42.7 grams carbohydrates, Fat 44.7 grams fat, Protein 11.8 grams protein, ServingSize 1 slice
PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN
GREAT...the name says it all.
Provided by KATHY
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g
PEANUT BUTTER CHOCOLATE CHIP COOKIES
I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.
Provided by HeatherFeather
Categories Drop Cookies
Time 30m
Yield 36-48 cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F.
- Have ready at least 2 baking sheets lined with parchment paper.
- Cream butter until smooth.
- Add peanut butter and both sugars and beat until combined well.
- Add egg and beat well.
- Stir in flour and baking soda gradually until well combined.
- Stir in chocolate chips by hand.
- Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
- Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
- Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
- Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
- Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
- These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).
Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3
CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies are really chewy and addictive.
Provided by Kathy Bliesner
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
- Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g
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.
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 PEANUT BUTTER CUP TORTE
Yield 16 servings
Number Of Ingredients 9
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.
Nutrition Facts : U.S. Nutrients per serving Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g
CHOCOLATE PEANUT TORTE
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
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
CHOCOLATE CHIP PEANUT BUTTER TORTE BY ROSE
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
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 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.
GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES
Chocolate chip cookies and peanut butter mixed together makes an irresistible treat -- and it's gluten free!
Categories Dessert
Time 2h5m
Yield 50
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
- In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on baking sheet lined with waxed paper. Refrigerate 15 minutes.
- In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
- Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined baking sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.
Nutrition Facts : Calories 109.9, Carbohydrate 11.6 g, Cholesterol 2.5 mg, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 2.9 g, ServingSize 50 truffles, Sodium 38 mg, Sugar 4.1 g, TransFat 0 g
More about "chocolate chip peanut butter torte food"
CHOCOLATE CHIP-PEANUT BUTTER TORTE RECIPE - …
From pillsbury.com
4/5 (114)Category DessertServings 12Total Time 4 hrs 30 mins
- Heat oven to 350°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. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) 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 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.
PEANUT BUTTER CHOCOLATE CHIP PIE - BAKE OR BREAK
From bakeorbreak.com
Servings 8Total Time 25 minsCategory Chilled DessertsCalories 504 per serving
- Combine all the crust ingredients in a medium bowl, stirring until moistened. Press the mixture evenly on the bottom and up the sides of a 9-inch pie pan.
- Using an electric mixer on medium speed, beat the cream cheese, peanut butter, confectioners’ sugar, and vanilla until combined.
ULTIMATE CHOCOLATE PEANUT BUTTER TORTE RECIPE - FOOD …
From foodfanatic.com
Author Sarah GrossettTotal Time 1 hr 10 minsCategory OreosCalories 718 per serving
CHOCOLATE CHIP PEANUT BUTTER TORTE - BIGOVEN.COM
From bigoven.com
5/5 (2)Category DessertsCuisine AmericanTotal Time 8 hrs 30 mins
CHOCOLATE-PEANUT BUTTER COOKIE PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (151)Category DessertServings 16Total Time 1 hr 50 mins
- Heat oven to 350°F. In bottom of ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Bake 14 to 18 minutes or until golden brown. Cool 15 minutes.
- In medium bowl, mix powdered sugar, peanut butter, butter and water until well blended. (If necessary, add additional water 1 teaspoon at a time until mixture is smooth.) Drop spoonfuls of mixture over baked cookie crust; press evenly to cover crust.
- Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set.
CHOCOLATE PEANUT BUTTER TORTE RECIPE | CDKITCHEN.COM
From cdkitchen.com
5/5 (2)Total Time 2 hrsServings 12
PEANUT BUTTER CHOCOLATE CHIP CAKE - JAMIE GELLER
From jamiegeller.com
Servings 16Total Time 1 hr 15 minsCategory Desserts
PEANUT BUTTER CHOCOLATE TORTE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Category DessertsServings 20Total Time 30 mins
BUON APPETITO!: CHOCOLATE CHIP-PEANUT BUTTER TORTE
From mealsbymonica.blogspot.com
Author Mealsbymonica
CHOCOLATE AND PEANUT BUTTER TORTE - COOKEATSHARE
From cookeatshare.com
BLUE-RIBBON PEANUT BUTTER TORTE RECIPE: HOW TO MAKE IT
From nicetaste.netlify.app
PEANUT BUTTER CHOCOLATE CHIP “NICE CREAM”
From torteandeat.com
CHOCOLATE CHIP-PEANUT BUTTER TORTE (COOKIE DOUGH TUB ...
From crecipe.com
FLOURLESS CHOCOLATE PEANUT BUTTER CUP CAKE - YAMMIE'S NOSHERY
From yammiesnoshery.com
CHOCOLATEPEANUTTORTE RECIPES
From tfrecipes.com
PEANUT BUTTER CHOCOLATE CHIP PIE | FOODLETS
From foodlets.com
PEANUT BUTTER TORTE - COOKEATSHARE
From cookeatshare.com
CHOCOLATE PEANUT BUTTER TORTE | KEEPRECIPES: YOUR ...
From keeprecipes.com
PEANUT BUTTER AND CHOCOLATE TORTE
From bigoven.com
CHOCOLATE CHIP PEANUT BUTTER TORTE (COOKIE DOUGH TUB) FROM ...
From crecipe.com
CHOCOLATE PEANUT BUTTER TORTE RECIPE - ALL INFORMATION ...
From therecipes.info
CHOCOLATE CHIP-PEANUT BUTTER TORTE RECIPE ...
From lifemadedelicious.ca
CHOCOLATE PEANUT BUTTER TORTE RECIPE RECIPE FOR BANANA
From tfrecipes.com
CHOCOLATE CHIP-PEANUT BUTTER TORTE | RECIPE | CHOCOLATE ...
From pinterest.com
CHOCOLATE CHIP-PEANUT BUTTER TORTE | RECIPE | DESSERTS ...
From in.pinterest.com
CHOCOLATE PEANUT BUTTER BARK | RECIPE | CHOCOLATE BARK ...
From pinterest.ca
CHOCOLATE PEANUT BUTTER TORTE + {NESTLE TOLLHOUSE ...
From temptingthyme.com
CHOCOLATE CHIP-PEANUT BUTTER TORTE | RECIPE | BAKERY ...
From pinterest.ca
PEANUT BUTTER CHOCOLATE CHIP TORTE – EAT MORE CHOCOLATE
From eatmorechocolate.com
RECIPES WITH PEANUT BUTTER CHIPS - TASTE OF HOME
CHOCOLATE-PEANUT BUTTER TORTE RECIPE | KEEPRECIPES: YOUR ...
From keeprecipes.com
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