Chocolate Oreo Peanut Butter Torte Recipes

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.

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.

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.

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.

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!

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.

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!