Wednesday, August 1, 2012

Chocolate Peanut Butter Cup Torte


I will admit, I do love to bake, I had to try this recipe out and I loved it, and so did the rest of my family, this might be a new favorite desert I make- and it was a good recipe to make with a preschooler, lots of ways to let her "help"  

This recipe is from none other than the Pampered Chef (they always have the best recipes for families.)

Chocolate Peanut Butter Cup Torte

 Ingredients:
Nonstick cooking spray with flour
1  pkg (18-21 oz) traditional or chewy brownie mix
3  eggs
1/2  cup plus 1 tbsp vegetable oil, divided
1/4  cup water
1/4  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
 Directions:
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. InStainless (4-qt.) Mixing Bowl, combine brownie mix, eggs, 1/2 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 1/4 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

Cook’s Tips: To easily cut torte, dip Utility Knife into hot water between cuts and wipe dry with a damp paper towel.

It's best to use a nonstick cooking spray containing flour (for baking) when baking these brownies. 

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