This decadent Chocolate Peanut Butter Torte is the ultimate no-bake dessert for chocolate and peanut lovers. It features a sturdy graham cracker crust that provides a perfect textural contrast to the luxuriously smooth peanut butter and cream cheese filling. The top layer is a silky, semi-sweet chocolate ganache infused with a hint of vanilla and sour cream for a tangy depth that cuts through the sweetness. It’s an impressive showstopper for potlucks or family gatherings, yet simple enough for a weeknight treat. Since it chills in the fridge, you can prepare it hours in advance, allowing the flavors to meld beautifully before serving. Serve slices cold for a firm, sliceable texture that melts in your mouth.
Chocolate Peanut Butter Torte
Description
This decadent Chocolate Peanut Butter Torte is the ultimate no-bake dessert for chocolate and peanut lovers. It features a sturdy graham cracker crust that provides a perfect textural contrast to the luxuriously smooth peanut butter and cream cheese filling. The top layer is a silky, semi-sweet chocolate ganache infused with a hint of vanilla and sour cream for a tangy depth that cuts through the sweetness. It&# 226;ÂÂs an impressive showstopper for potlucks or family gatherings, yet simple enough for a weeknight treat. Since it chills in the fridge, you can prepare it hours in advance, allowing the flavors to meld beautifully before serving. Serve slices cold for a firm, sliceable texture that melts in your mouth.Ingredients
Directions
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Preheat oven to 350ðF (177ðC) (if baking crust) or simply have a 9-inch springform pan ready.
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In a medium bowl, combine graham cracker crumbs, 1/4 cup firmly packed brown sugar, and 1/4 cup melted unsalted butter.
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Press the crumb mixture firmly and evenly into the bottom of the springform pan to form the crust.
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Refrigerate the crust while preparing the filling.
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In a large bowl, beat together 2 cups creamy peanut butter, 2 cups sugar, 2 packages (16 oz total) softened cream cheese, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth and creamy.
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Gently fold 1 1/2 cups whipped heavy cream into the peanut butter mixture until just combined.
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Spoon the filling into the prepared crust and smooth the top.
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Refrigerate the torte for at least 6 hours, or until the filling is firm.
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While the torte chills, prepare the chocolate topping: Melt 3/4 cup semi-sweet chocolate chips and 3 tablespoons butter together in a double boiler or microwave, stirring until smooth.
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Let the chocolate mixture cool for about 10 minutes.
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Stir in 1/4 cup sour cream and 1/2 teaspoon vanilla extract into the cooled chocolate.
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Gradually beat in 1 1/2 cups sifted powdered sugar until the ganache is smooth and reaches a spreading consistency.
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Spread the chocolate ganache evenly over the chilled peanut butter filling.
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Chill the torte again until the topping is firm, then slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 144.0kcal
- % Daily Value *
- Total Fat 2.2g4%
- Saturated Fat 0.7g4%
- Cholesterol 28.8mg10%
- Sodium 793.5mg34%
- Total Carbohydrate 15.4g6%
- Dietary Fiber 0.0g0%
- Sugars 15.4g
- Protein 15.0g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
