Best 5 Quicker Blue Ribbon Peanut Butter Torte Recipes

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Get ready to tantalize your taste buds with the quickest and most delectable recipe for the Blue Ribbon Peanut Butter Torte! This extraordinary dessert combines the classic flavors of peanut butter, chocolate, and a hint of sweetness, creating a masterpiece that will leave you wanting more. With minimal effort and a touch of culinary magic, you can have this show-stopping torte ready to impress your family and friends in no time.

Here are our top 5 tried and tested recipes!

BLUE-RIBBON PEANUT BUTTER TORTE



Blue-Ribbon Peanut Butter Torte image

Carol Wilson of Ancho, New Mexico claimed Grand Prize in the Taste of Home Recipe Box Contest with this impressive three-layer cake. Open to cooks nationwide, this "Blue-Ribbon Dessert" competition was sponsored by Taste of Home Cooking School.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 23

1/2 cup plus 2 tablespoons butter, softened
1/2 cup chunky peanut butter
2 cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
CHOCOLATE FILLING:
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1/2 cup chunky peanut butter
CREAM CHEESE FROSTING:
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar, divided
3/4 cup heavy whipping cream
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup honey-roasted peanuts, chopped

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.

Nutrition Facts :

ULTIMATE CHOCOLATE PEANUT BUTTER TORTE



Ultimate Chocolate Peanut Butter Torte image

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 cup butter, melted, plus more for pan
1 cup unsweetened cocoa
2 cups sugar
4 eggs
4 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1 cup chopped peanut butter cups, about 8 pieces (recommended: Reese's)
1/4 cup peanut butter, plus 2 tablespoons, heated in microwave at 10 second intervals for easy spreading
1/4 cup confectioners' sugar
1/2 cup warm water, plus more as needed
1/2 cup chocolate chips

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.

QUICKER BLUE-RIBBON PEANUT BUTTER TORTE



Quicker Blue-Ribbon Peanut Butter Torte image

No one will guess that this tall, tiered cake isn't completely homemade. Chunky peanut butter is stirred into both the cake batter and the decadent chocolate ganache, giving each layer a rich, from-scratch taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1-1/4 cups water
1 cup chunky peanut butter, divided
3 large eggs
1/3 cup canola oil
1 teaspoon vanilla extract
1 package (10 ounces) 60% cacao bittersweet chocolate baking chips
2-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
2 cans (16 ounces each) cream cheese frosting
2 Butterfinger candy bars (2.1 ounces each), coarsely chopped
1/3 cup chopped honey-roasted peanuts

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.

Nutrition Facts : Calories 798 calories, Fat 46g fat (17g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 94g carbohydrate (71g sugars, Fiber 2g fiber), Protein 9g protein.

PEANUT BUTTER TORTE



Peanut Butter Torte image

This is a blue ribbon recipe from TOH. You'll know this one is a real winner when you taste this. If you want to impress someone this is the recipe for you.

Provided by children from A to Z

Categories     Dessert

Time 1h30m

Yield 14 serving(s)

Number Of Ingredients 22

1/2 cup butter, plus
2 tablespoons butter, softened
1/2 cup chunky peanut butter
2 cups brown sugar, packed
4 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 1/4 cups heavy whipping cream
1/2 cup brown sugar, packed
12 ounces bittersweet chocolate pieces or 12 ounces semisweet chocolate, coarsley chopped
1/2 cup chunky peanut butter
12 ounces cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, divided
3/4 cup heavy whipping cream
4 1/4 ounces butterfinger candy bars, coarsley chopped
1/3 cup honey roasted peanuts, coarsley chopped

Steps:

  • Grease three 9-inch round baking pans; set aside.
  • In a large mixing 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 the buttermilk.
  • Pour into prepared pans.
  • Bake at 350 for 17-20 minutes or until a toothpick inserted near the center comes out clean.
  • Cool 10 minute before removing from pans to wire racks.
  • 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 minute or until sugar is dissolved.
  • Remove from heat; stir in chocolate and peanut butter until blended.
  • Transfer to a small bowl; chill until mixture achieves spreading consistency.
  • Frosting:.
  • In a large bowl, beat cream cheese and butter until blended.
  • Add vanilla; mix well.
  • Gradually beat in 1-1/4 cups powdered sugar until stiff peaks form; fold into cream cheese mixture.
  • Spread filling between cake layers.
  • Frost top and sides of cake.
  • Garnish with chopped candy bars and peanuts.
  • Store in refrigerator.

Nutrition Facts : Calories 999.9, Fat 61.4, SaturatedFat 32.5, Cholesterol 193.3, Sodium 557.7, Carbohydrate 102.4, Fiber 4.2, Sugar 75, Protein 14.7

FROZEN CHOCOLATE PEANUT BUTTER RIBBON TORTE



Frozen Chocolate Peanut Butter Ribbon Torte image

Slightly adapted recipe from the National Honey Board - this decadent dessert is easy to whip together - layering chocolate ice cream, peanut butter parfait and rich, dark chocolate sauce.

Provided by cUte Kitty pUnk

Categories     Ice Cream

Time 3h20m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 1/3 cups honey, divided
1 cup heavy cream, divided
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, divided
1 (3 ounce) package ladyfingers
1 quart chocolate ice cream, softened
1 cup peanut butter, smooth or chunky
1 (8 ounce) package cream cheese, softened

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.

Tips:

  • Use a high-quality peanut butter for the best flavor.
  • Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients.
  • If you don't have a springform pan, you can use a 9-inch pie plate. Just trim the edges of the graham cracker crust to fit.
  • Chill the torte for at least 4 hours before serving, or overnight for the best flavor.
  • Serve the torte with whipped cream, chocolate syrup, or fresh berries.

Conclusion:

This Blue Ribbon Peanut Butter Torte is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy peanut butter filling, chocolate ganache topping, and graham cracker crust, this torte is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this Blue Ribbon Peanut Butter Torte a try. You won't be disappointed!

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