Friday, January 23, 2009

Chocolate Peanut Butter Cup Torte

Jon and I recently dedicated our son to the Lord. Following the service, we had our family over for lunch and dessert. Jon found this recipe in my most recent Pampered Chef Seasons Best Collection (Fall/Winter 2008). It was so very tasty (even though I made it the day before) and it looked scrumptious. So, here's the recipe.

1 package brownie mix

3 eggs

1/4 cup water

1/2 cup, plus 1 tbsp. vegetable oil, divided

1/4 cup creamy peanut butter

6 packages peanut butter cup candies

1 bag peanut butter morsels

2 cups mini marshmallows

Step 1: Preheat oven to 350 degrees. Spray torte pans with nonstick cooking spray with flour. Place 8 inch circles of parchment paper over centers of pans; set aside. In a mixing bowl, combine brownie mix, eggs, 1/2 cup of 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.

Step 2: Meanwhile, dice peanut butter cups; set aside. In a small bowl, combine peanut butter morsels and 1 tbsp. oil. Microwave on high until melted and smooth, stirring after each 30 second interval. Spoon 1/4 cup of peanut butter mixture into resealable plastic bag; set aside. Fold marshmallows into remaining peanut butter mixture.

Step 3: Remove pans from oven. Let brownies cool in pans for 4 minutes. To assemble torte, invert one brownie well-side onto a round platter. 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 to flow through; drizzle over torte. Serve immediately.

(recipe came from the Fall/Winter 2008 Season's Best Recipe Collection from Pampered Chef, page26-27).

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