Peanut Butter Chocolate Truffled 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:

• 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.

Steps:

• Heat oven to 350 degrees F. In ungreased 10- or 9-inch springform pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 18 minutes or until light golden brown. Cool 10 minutes.
• Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust; spread evenly.
• In medium microwavable bowl, microwave butterscotch chips uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
• Bake 30 to 40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
• To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.
• Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.

Steps:

• Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet.
• Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled.

Steps:

• In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.
• Remove from heat and stir in vanilla and a pinch of salt.
• Transfer to a bowl and chill for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll lightly in peanuts.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.

Steps:

• To prepare chocolate-peanut butter mixture and chill: Heat cream with peanut butter in a 1-quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a medium-mesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight).
• To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1-inch paper candy cups (yield will depend on the size of your scoop used to shape truffle).
• To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

Steps:

• To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.

Steps:

• Beat the peanut butter into the cream cheese with of the 4 tablespoons Splenda and 1/2 teaspoon of the cocoa powder. Cover and refrigerate until firm, about 20 minutes.
• Roll mixture into marble sized balls and place in the freezer for 30 minute to firm.
• Mix remaining cocoa and Splenda in a zip-top bag.
• Place a few truffle balls at a time in the bag and shake to coat. Store in the refrigerator or a cool place in an air-tight container.

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.

Steps:

• Combine chocolate chips and butter in a large microwave-safe bowl on the Defrost setting for 1 minute. Stir and continue heating in microwave until completely melted, 1 to 2 minutes more.
• Fill a 12-inch baking pan with 1 inch of water and place water bath in the oven. Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch springform pan and line with buttered parchment paper. Wrap the outside of springform pan with aluminum foil.
• Set a large bowl over a pot of simmering water over medium-low heat; cook and stir eggs in the large bowl just until warm to the touch. Remove from heat and beat using an electric mixer until triple the volume and soft peaks form, about 5 minutes.
• Fold 1/2 of the eggs into chocolate mixture using a rubber spatula until almost incorporated. Fold in the remaining eggs just until blended. Pour mixture into the prepared springform pan. Place springform pan in the water bath in the oven.
• Bake in the preheated oven for 5 minutes. Cover pan loosely with aluminum foil and bake 10 minutes more. Cool on a wire rack for 45 minutes. Cover with plastic wrap and refrigerate, 3 hours to overnight.

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.

Steps:

• In a large, microwave-safe bowl, microwave the chocolate squares on high power for 1 minute.
• Stir chocolate and microwave for another minute or until chocolate is melted.
• Remove bowl from the microwave and mix in peanut butter until smooth.
• Let the mixture sit until it has cooled to room temperature.
• Mix in whipped topping and refrigerate for about an hour.
• Shape the mixture into one inch balls.
• Using a melon baller or teaspoon may make this easier.
• Roll the balls in your choice of coatings.
• This part is the most fun!
• Be creative!
• Store the balls in the refrigerator until serving or gift-giving time.
• These would make a nice gift if you placed the balls in paper candy holders and wrapped them up in a decorated tin or plastic container.

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:

• Empty pudding mixes into separate medium bowls. Add 1-1/2 cups milk to each; beat with whisk 2 min. Add peanut butter to vanilla pudding; beat until well blended. Stir 1/2 cup COOL WHIP into pudding in each bowl.
• Spoon chocolate pudding mixture into 2-qt. serving bowl; cover with layers of half each of the remaining COOL WHIP and chopped cookies. Repeat layers, using vanilla pudding mixture.
• Drizzle with syrup.

Steps:

• Mix chocolate, banana, cream, and peanut butter together in a saucepan over medium heat; cook and stir mixture until melted (it may be partially lumpy due to peanut butter), 5 to 10 minutes. Pour mixture into a bowl and refrigerate until firm, 2 1/2 to 3 hours.
• Scoop chocolate mixture with a melon baller and roll into 1-inch balls. Place confectioners' sugar in a shallow bowl; coat truffles with confectioners' sugar and refrigerate until firm, 1 to 2 more hours.

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
• Stir in peanut butter until well blended. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 1 hour.
• Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.