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The classic combination of peanut butter and chocolate comes together for a decadent, over-the-top torte.
Chocolate Peanut Butter Torte
Nonstick cooking spray with flour
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 (12/3 cups)
2 cups mini marshmallows
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.

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.

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 Cuisinart 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.


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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