Chocolate Oreo Peanut Butter Torte Food

CHOCOLATE OREO PEANUT BUTTER TORTE

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.

NO BAKE CHOCOLATE PEANUT BUTTER OREO DESSERT

Steps:

• In a food processor, add Oreos and pulse until smooth crumbs. Set aside.
• In a small bowl, combine 1/2 the chocolate chips (6oz) and 1/4 cup milk.
• Microwave until chips are melted, stirring until smooth. Set aside to cool.
• Spread 1/3 crushed Oreos on bottom of a 9x13 pan. Press down with fork to create even layer.
• Peanut Butter Layer: Place 8 oz cream cheese in medium bowl. Beat with mixer until smooth. Sprinkle in the vanilla pudding mix and peanut butter. Combine until smooth. Slowly add in 1 3/4 cups of milk and use mixer to combine. Spread mixture over Oreo crumb layer.
• Spread additional 1/3 mixture of Oreo crumbs on top of peanut butter layer.
• Chocolate Layer: Place remaining 8 oz cream cheese in medium bowl. Beat with mixer until smooth. Sprinkle in the chocolate pudding mix, cooled chocolate sauce from step 2, and 1 1/2 cups milk. Beat until smooth. Spread over Oreo crumb layer.
• Spread last 1/3 Oreo mixture over chocolate layer.
• Spread whipped topping evenly on top of the Oreo layer.
• Sprinkle chocolate chips, shaved chocolate, peanuts, etc on top of dessert for garnish (optional)
• Place pan in refrigerator and allow to chill 4-6 hours. Serve and enjoy!

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.

OREO CHOCOLATE NO-BAKE TART

Steps:

• Place 12 oreos in a small sandwich/plastic bag, and remove the air. Crush the oreos into small pieces, with rolling pin.
• Heat up the butter until thoroughly melted.
• Place the oreo crumbs into a tart tin of your choice [I prefer a circular 15cm tin], the bigger the better. Pour the molten butter on top and smooth over. Place in the fridge until step 7.
• Next, chop the chocolate [milk works best for me!] into small pieces.
• Bring the cream just to the boil.
• Add the chocolate to the hot cream and stir until the two become a thick, brown, whole mixture.
• Pour the warm cream-and-chocolate mix onto the oreo base. Place in the fridge for 20-25 minutes. [Time frame depends on the tin one uses. If you use a smaller tin, it may take longer.]
• I like to put fresh strawberries on mine, but raspberries, cream or something else may also taste fab!

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

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 TORTE

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.

CHOCOLATE PEANUT BUTTER TORTE

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.

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

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.