Best 11 Frozen Chocolate Peanut Butter Ribbon Torte Recipes

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

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.

CHOCOLATE PEANUT TORTE

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.

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE

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.

FROZEN PEANUT BUTTER TORTE

Steps:

• Combine the first five ingredients; mix well.
• Pat into a greased 9-inch square baking pan.
• Bake at 350* for 15-17 minutes or until lightly browned.
• Cool to room temperature.
• Combine the peanut butter, corn syrup and honey; carefully spread half over crust.
• Spread with half the ice cream.
• Drop remaining peanut butter mixture over ice cream.
• Sprinkle with half the nuts.
• Top with remaining ice cream and nuts.
• Freeze until firm, 3-4 hours.
• Let stand 5-10 minutes before serving.

CHOCOLATE PEANUT BUTTER TORTE

Steps:

• Combine crumbs, butter& 2/3 c.
• peanuts.
• Press into an ungreased 9x13 pan.
• Bake at 350 for 8-10 minutes, or until lightly browned.
• Cool completely.
• In bowl, beat cream cheese, sugar& peanut butter until smooth.
• Fold in 2 c.
• Cool Whip.
• Spread over crust.
• In bowl, beat milk and puddings on low for two minutes.
• Carefully spread over cream cheese layer.
• Cover and refrigerate 4-6 hours.
• Just before serving, carefully spread remaining Cool Whip over pudding layer.
• Sprinkle w/ grated chocolate (or place broken candy bar pieces on top), and remaining peanuts.

PEANUT BUTTER-CHOCOLATE ICE CREAM TORTE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a large bowl and stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan; cover and freeze for at least 15 minutes., Spread chocolate ice cream into crust; cover and freeze until firm. Spread peanut butter over chocolate layer and top with peanut butter ice cream. Cover and freeze until firm., Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool to room temperature, stirring occasionally. Spread over top of dessert. Immediately sprinkle with peanut butter cups. Cover and freeze for 1 hour before serving.

FROZEN CHOCOLATE-PEANUT BUTTER DECADENCE

Steps:

• For peanut butter mousse:
• Whisk sugar, 1/2 cup cream, and yolks in medium saucepan to blend. Place over medium heat and stir until sugar dissolves and sauce thickens and reaches temperature of 180°F, scraping down sides of pan occasionally, about 6 minutes (do not boil). Transfer to medium bowl. Refrigerate brown sugar mixture until cold and very thick, stirring occasionally, at least 3 hours and up to 1 day.
• Line 7 1/2x3 1/2x2 1/4-inch loaf pan with plastic wrap, leaving overhang. Using electric mixer, beat butter in large bowl until fluffy. Add peanut butter; beat until smooth. Beat in brown sugar mixture in 3 additions. Beat remaining 1/2 cup cream in medium bowl until peaks form. Fold whipped cream into peanut butter mixture in 2 additions. Transfer mousse to prepared pan. Refrigerate while preparing glaze.
• For glaze and sauce:
• Bring cream, butter, and corn syrup to simmer in heavy medium saucepan, stirring often. Remove from heat. Add chocolate; whisk until melted and smooth. Transfer 1/3 cup glaze to small bowl and cool to room temperature; spread over mousse in pan. Cover loaf pan and freeze mousse overnight. Cover and chill remaining glaze.
• Place rack on rimmed baking sheet. Turn mousse out onto rack, chocolate side down. Peel off plastic wrap. Transfer 1 1/3 cups glaze to small saucepan. Stir over low heat just until warm and pourable but not hot. Gradually pour glaze over mousse, spreading to cover evenly and using any glaze that drips onto baking sheet if needed. Press chopped peanuts onto top of mousse. Transfer to platter and freeze until glaze is frozen, about 30 minutes.
• (Can be made 2 days ahead. Cover loosely when frozen solid and return to freezer.)
• Rewarm remaining glaze to use as sauce. Dip large knife into hot water to warm blade. Cut mousse crosswise into thin slices, rewarming and wiping blade dry before cutting each slice. Place mousse on plates. Spoon some sauce alongside and serve.

BLUE-RIBBON PEANUT BUTTER TORTE

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.

FROZEN CHOCOLATE TORTE

Steps:

• Blend chocolate in food processor until fine.
• Heat sugar and water over medium heat until sugar melts.
• Increase heat and boil for 2 minutes.
• Pour hot syrup into food processor with motor running.
• Add egg yolks, whole egg and cream.
• Process together until smooth.
• Grease 22cm cake tin and line with plastic wrap leaving plastic over edge to help remove torte when frozen.
• Pour mixture into tin and feeze for at least 4 hours.
• Remove from freezer for 20 minutes before serving. Cut into wedges and serve with berries.

QUICKER BLUE-RIBBON PEANUT BUTTER TORTE

Steps:

• Grease and flour three 9-in. round baking pans; set aside. Combine the cake mix, water, 1/2 cup peanut butter, eggs, oil and vanilla in a large bowl; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour batter 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., Place chocolate chips in a large bowl. Bring cream and brown sugar to a boil in a small heavy saucepan over medium heat, stirring occasionally. Reduce heat; simmer for 1-2 minutes or until sugar is dissolved., Pour cream mixture over chocolate; whisk until smooth. Stir in remaining peanut butter until blended. Chill until mixture reaches a spreading consistency. Spread between layers., Frost top and sides of cake. Garnish with chopped candy bars and peanuts. Store in the refrigerator.

FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE

Steps:

• To prepare chocolate sauce: in a small saucepan, combine 2/3 cup honey, 1/2 cup cream, cocoa powder and 1/2 teaspoon vanilla. Cook about 5 minutes, stirring constantly, over medium heat, until mixture is well blended and smooth. Set aside; cool to room temperature.
• Using a 9-inch springform pan: place parchment paper at bottom and spread a thin layer of honey around inside pan with spatula. Now the lady fingers will stick to the side. Gently press lady fingers, curved side facing out, upright around sides of springform pan. Pack ice cream in even layer into bottom of pan; freeze while preparing peanut butter mixture.
• In medium bowl, mix peanut butter, cream cheese, remaining 2/3 cup honey and 1/2 teaspoon vanilla extract until well blended. Whip remaining 1/2 cup cream until soft peaks form; fold into peanut butter mixture. Spread peanut butter mixture over chocolate ice cream layer in pan. Top evenly with cooled chocolate sauce. Freeze for 2 to 3 hours, or until firm, before serving.