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RECIPES/Desserts

The classic combination of peanut butter and chocolate comes together for a decadent, over-the-top torte.

Chocolate Peanut Butter Torte
INGREDIENTS

  • Nonstick cooking spray 

  • Flour (for dusting)

  • 1 pkg (18-21 oz) traditional or chewy brownie mix 

  • 3 eggs 

  • 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 (1 2/3 cups) 

  • 2 cups mini marshmallows

Instructions

  1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking and dust with flour. Place 8" circles of Parchment Paper over centers of pans; set aside. 

  2. In a 4 quart stainless steel mixing bowl, combine brownie mix, eggs, ½ cup of the oil, water and peanut butter. Mix well. 

  3. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch. 

  4. Meanwhile, dice peanut butter cups; set aside. 

  5. In a microwave safe bowl, combine the peanut butter morsels and remaining 1 tbsp oil. Microwave 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. 

  6. Remove pans from oven and let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto a large platter. Spread the marshmallow filling onto the brownie and carefully place the second layer on top. Evenly distribute diced peanut butter cups onto the cake. 

  7. Trim a corner of the peanut butter topping bag and drizzle over the torte. Serve immediately.

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RECIPE FACTS

Servings: 17

Nutritional information per serving

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

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