OMG!!!! We just made one of the BEST desserts I've ever tasted!! It is the Peanut Butter Cup Torte. I always enjoy trying the new recipes. My family enjoys it too!
IF you are a chocolate and Peanut Butter Lover or Chocolate and Caramel, you will definitely LOVE these recipes. If not, you will like it after trying these!
Chocolate Peanut Butter Torte
The classic combination of peanut butter and chocolate comes together for a decadent, over-the-top torte.
Nonstick cooking spray with flour
1 pkg (18-21 oz) traditional or chewy brownie mix
½ cup plus 1 tbsp vegetable oil, divided
¼ cup water
¼ cup creamy peanut butter
6 pkg (1.5 oz each) peanut butter cup candies
1 bag (10 oz) peanut butter morsels (12/3 cups)
2 cups mini marshmallows
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, combine brownie mix, eggs, ½ cup 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.
2. Meanwhile, using Utility Knife, dice peanut butter cups; set aside. In Classic Batter Bowl, combine peanut butter morsels and remaining 1 tbsp oil; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Spoon ¼ cup of the peanut butter mixture into resealable plastic bag; set aside. Fold marshmallows into remaining peanut butter mixture.
3. Remove pans from oven to Stackable Cooling Rack; let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto Simple Additions® Large Round Platter. Using Classic Scraper, spread marshmallow filling into brownie well. Invert remaining brownie well-side up onto cooling rack; slide onto bottom layer. Evenly distribute diced peanut butter cups into brownie well. Trim corner of filled bag with Utility Knife to allow peanut butter mixture to flow through; drizzle over torte. Serve immediately.
Yield: 16 servings
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
©The Pampered Chef, Ltd., 2008
Warm Nutty Caramel Brownies
All nut topping, chocolate caramel candies and a chocolate drizzle top these decadent brownies with a hidden candy surprise.
1 teaspoon vegetable oil
1 package (12 ounces) semi-sweet chocolate morsels, divided
1 package (18-21 ounces) brownie mix (plus ingredients to make cake-like brownies)
¾ cup packed brown sugar, divided
1 cup salted mixed nuts, divided
5 rolls (1.7 ounces each) milk chocolate-covered chewy caramels, divided (40 pieces total)
Vanilla ice cream (optional)
1. Preheat oven to 375°F. Lightly brush Large Bar Pan with oil using Chef’s Silicone Basting Brush. Chop 1½ cups of the chocolate morsels using Food Chopper. In Classic Batter Bowl, combine brownie mix, water, oil, eggs and ¼ cup of the brown sugar; mix well. Fold in chopped chocolate; pour batter into bar pan, spreading evenly using Small Mix ‘N Scraper®.
2. Chop nuts using Food Chopper. Combine half of the nuts and remaining ½ cup brown sugar; sprinkle evenly over brownie batter. Bake 20-22 minutes or until wooden pick inserted in center comes out clean.
3. Meanwhile, using Utility Knife, cut 16 caramels into quarters. Place remaining ½ cup chocolate morsels in Prep Bowl; microwave on HIGH 1 minute or until melted, stirring after each 20-second interval. Spoon melted chocolate into resealable plastic bag; set aside.
4. Remove bar pan from oven to Stackable Cooling Rack. Immediately press remaining 24 caramels evenly into brownie in four rows of six caramels each. Sprinkle quartered caramels and remaining nuts over brownies. Trim corner of chocolate-filled bag with Utility Knife; drizzle chocolate evenly over brownies. Cut into squares; serve warm using Mini-Serving Spatula. Serve with ice cream, if desired.
Yield: 24 servings
Nutrients per serving: Calories 310, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 25 mg, Carbohydrate 38 g, Protein 2 g, Sodium 135 mg, Fiber less than 1 g
©The Pampered Chef, Ltd., 2007
Please excuse my terrible photography. This is how ours turned out. I loved that my son was able to help! This recipe was SO simple! I love it when my boys cook with me! We all have fun.