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.
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 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
FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE
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
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.
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.
CHOCOLATE PEANUT BUTTER TORTE
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
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
CHOCOLATE PEANUT BUTTER ICE CREAM (NO EGGS)
Make and share this Chocolate Peanut Butter Ice Cream (No Eggs) recipe from Food.com.
Provided by hansje54
Categories Ice Cream
Time 10m
Yield 1 Quart, 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy).
- Chill.
- Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste).
- Churn chocolate batter in an ice cream maker, per manufacturer's instructions.
- In a container, layer churned batter with dollops of peanut butter.
- Freeze.
Nutrition Facts : Calories 732.5, Fat 60.8, SaturatedFat 30.8, Cholesterol 163, Sodium 232.3, Carbohydrate 41.6, Fiber 2.9, Sugar 32, Protein 11.5
CHOCOLATE PEANUT BUTTER ICE CREAM
The ice cream is ready to serve as soon as the ice cream maker stops! I used 1 C whole milk, and 1/2 C 2% milk.
Provided by Absarunnin
Categories Frozen Desserts
Time 50m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt chocolate over low heat.
- Gradually stir in cocoa powder and milk while continuing to heat.
- Beat sugar into eggs in a separate bowl.
- Stir hot chocolate/milk mixture into eggs.
- Add cream and vanilla extract.
- Cool.
- Just before adding to ice cream maker, stir a cup of ice cream mixture into peanut butter.
- Once mixed, stir into rest of ice cream mixture.
- Freeze in ice cream maker according to manufacturer's instructions.
- I used all-natural peanut butter (100% ground peanuts).
LOW-CARB DARK CHOCOLATE-PEANUT BUTTER ICE CREAM
Chocolate Peanut Butter Ice cream is my absolute favorite. I have not made this yet, but I created the recipe using several different recipes, and making it low-carb. I plan to try this soon. Let me know if you like it if you get to it before I do! Cooking time is freezing time =)
Provided by Chele B
Categories Frozen Desserts
Time 40m
Yield 1 quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in 1st cup of cream, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in Splenda, then continue whisking 1 minute, until completely blended.
- Add the 2nd cup of cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Fold in peanut butter in a swirl (Natural peanut butter will pour).
- Cover, chill, and freeze according to ice cream maker's directions.
Nutrition Facts : Calories 438.4, Fat 42.9, SaturatedFat 21.2, Cholesterol 134.4, Sodium 67, Carbohydrate 10.8, Fiber 3.8, Sugar 2.6, Protein 10.7
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- To make the ice cream: Purée the peanut butter, sugar, half and half, salt, and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. Chill the mixture for 1 hour in the freezer before adding to the springform pan.
- To make the crust: While you wait for the mixture to chill in the refrigerator, butter a 9″ springform pan – choose one that has sides that are 2 3/4″ high. Stir the crumbs, sugar, cinnamon, and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. ( I do this with my fingers.) Turn the ingredients into the springform pan and use your fingers to pat an even layer of crumbs over the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach slightly above or below the midway point on the sides. Put the pan in the freezer while you preheat the oven. (At this point, the crust can be covered and frozen for up to 2 months.) Center a rack in the oven, preheat the oven to 350° F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool completely.
- To prepare the torte: After the ice cream mixture has chilled in the freezer for 1 hour and the crust has cooled completely, stir the ice cream to loosen it a little then pour it into the crust. Smooth the top of the ice cream out with an off-set spatula. Move the pan to the freezer and free the ice cream until it is completely frozen, about 6 hours.
- Before removing the pan from the freezer, put the chopped chocolate in a heatproof bowl set over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan. Bring the 1/2 cup of cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and smooth. Pour the ganache over the torte, smoothing with an offset spatula. Scatter the chopped peanut butter cups over the top and freeze to set the topping, at least 30 minutes. When the ganache is firm, remove the sides of the springform pan. Keep the torte frozen until ready to serve. Allow the torte to sit at room temperature for about 10 minutes before slicing. To slice, heat a sharp knife with hot water, dry the knife and slice through the torte.
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