Peanut Butter Cup Torte Food

PEANUT BUTTER CUP TART

Steps:

• Crust: Preheat oven to 350 degrees. Pulse wafers in a food processor until fine crumbs form. Add butter, granulated sugar, and salt; process until well combined. Press mixture firmly into bottom and up sides of a 10-inch fluted tart pan with removable bottom. Bake until crust is fragrant, about 15 minutes. Transfer to a wire rack and let cool completely.
• Filling: Sift confectioners' sugar into a large bowl; set aside. Combine butter, cream, peanut butter, vanilla, and salt in a saucepan over medium heat. Cook, stirring, until butter and peanut butter are just melted. Pour over confectioners' sugar in bowl and whisk until smooth. Pour into cooled crust and spread to edges with a small offset spatula. Cover with plastic wrap, pressing it directly onto surface, and let cool to room temperature, about 30 minutes.
• Topping: Place chocolate and butter in a heatproof bowl. Bring cream just to a boil in a small saucepan over medium heat; pour over chocolate mixture. Let stand 5 minutes until chocolate has softened, then stir together with a rubber spatula until emulsified. Let cool at room temperature, stirring occasionally, until ganache is thick, glossy, and just holds a line but is still pourable, 30 to 40 minutes.
• Place tart on a revolving cake stand. Pour ganache into center of tart and carefully spread just shy of the edges. Using a small offset spatula held at an angle, create a spiral pattern in the top of the tart by spinning cake stand while slowly sliding spatula out from the center of the tart to the edge. Let stand at room temperature until ganache has set, about 1 hour. Serve at room temperature with whipped cream and peanut brittle, if desired. Tart is best served the same day but can be stored in an airtight container at room temperature up to 2 days.

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.

HOMEMADE PEANUT BUTTER CUPS

Steps:

• In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
• Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.
• In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners' sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
• Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

CHOCOLATE PEANUT BUTTER CUP TORTE

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.

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.

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.

CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Combine crumbs, butter& 2/3 c.
• peanuts.
• Press into an ungreased 9x13 pan.
• Bake at 350 for 8-10 minutes, or until lightly browned.
• Cool completely.
• In bowl, beat cream cheese, sugar& peanut butter until smooth.
• Fold in 2 c.
• Cool Whip.
• Spread over crust.
• In bowl, beat milk and puddings on low for two minutes.
• Carefully spread over cream cheese layer.
• Cover and refrigerate 4-6 hours.
• Just before serving, carefully spread remaining Cool Whip over pudding layer.
• Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.

CHOCOLATE PEANUT BUTTER ICE CREAM TORTE

Steps:

• Place crumbs and peanuts in a food processor and whirl until finely ground. Pour into a medium bowl and stir in butter until blended. Press onto bottom of a 9-inch (23 cm) springform pan. Refrigerate until ready to use.
• Place whipping cream, peanut butter, honey and chocolate in a medium saucepan over medium heat. Stir until mixture is hot and smooth. Set aside to cool slightly and thicken.
• Let ice cream stand on counter for about 10 minutes to soften slightly. Spoon onto crust, smoothing the surface. Garnish outside edge of torte with peanut butter cups if using. Cover loosely with plastic wrap and return to freezer for at least 1 hour to firm.
• Remove from freezer about 10 minutes before serving. Drizzle with chocolate peanut butter sauce (warm in microwave to thin slightly if it's been refrigerated) or spoon on side. Slice torte into wedges. Any extra sauce can be refrigerated up to a week.
• Prep time: 15 minutes.
• Cook time: 3 minutes.
• Freezing time: 1 hour.

PEANUT BUTTER CHEESE TORTE

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.

BLUE-RIBBON PEANUT BUTTER TORTE

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.

PEANUT BUTTER TORTE

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.

CHOCOLATE BROWNIE AND PEANUT BUTTER CUP TORTE

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.

CHOCOLATE PEANUT BUTTER TORTE

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!

QUICKER BLUE-RIBBON PEANUT BUTTER TORTE

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.