There’s a thing in this world…it’s called too much peanut butter.
This is not that.
This is the perfect amount of peanut butter. Which, I suppose is hard to measure because some people don’t like peanut butter. Who are these people? I’ve heard of them, but I’m not sure that I’ve ever met one of them. Actually, now that I think about it, I’m not even sure that there’s a thing called too much peanut butter. That’s probably not possible.
This is what happens when I try to blog at night. Or perhaps this is what happens when I try to blog after eating one of my Mom’s Sunday dinner’s followed immediately by Chocolate Peanut Butter Torte amazingness.
Ok first, let’s talk about my Mom’s Sunday dinner. My husband and my brother’s family weren’t even there, and my sister-in-law was missing, too. So, there were exactly seven adults there, and five little kids (who don’t eat because they just want to play in the DANG sandbox the whole DANG time we’re at Grandma and Papa’s house…) We grilled (’cause it was BEAUTIFUL outside today), and had hot dogs, hamburgers, chicken and brats. For seven people.
Then, we had baked potatoes, pasta salad, baked beans, a green salad, sliced tomatoes, and chips. For seven people.
And then I was all like, “Hey everyone, did you save room for some Chocolate Peanut Butter Torte?”
And they were like, “NO.”
But we ate it anyway. And I’m still full.
I know this might seem like a bit of an intimidating recipe, but let me assure you that’s its much easier than it looks. Really, there are four steps. You have to make the crust, which is just crushed Oreo cookies and butter, baked for a few minutes in the oven.
Then, you make some whipped cream, which you fold into a peanut butter mixture to make a light and fluffy peanut butter mousse.
Then, you refrigerate it all and top it with a simple chocolate ganache and some chopped peanut butter candies.
You don’t have to have a stand mixer to make this, but it helps. Really, the only special equipment you should have is a springform pan. You can pick one of those up at a discount store for about $10, and it will last forever.
And really, that’s it. It’s a cookie shell filled with peanut butter mouse, topped with chocolate.
What’s better than that?
You should refrigerate this for a few hours before you serve it, so I’d even suggest making it the day before you need it. But don’t make it too far in advance or it might not make it to your guests. I mean really, after eating my Mom’s Sunday dinner, we still couldn’t resist it, so what makes you think you’ll be able to stay out of it in your refrigerator? (I realize you all probably have much stronger willpower than I…)
Hope you love this one. And if you’re one of those people who doesn’t love peanut butter, we should talk. I feel like I need to know more about you. 😉
Thanks for stopping by today! Leave me a comment below so I know you were here!
- 1 package (approximately 36) Oreo Cookies, finely crushed
- 6 teaspoons melted butter
- ¼ teaspoon salt
- 2 cups heavy/whipping cream
- 1 and ½ cups powdered/confectioners' sugar, divided
- 1 and ½ cups peanut butter
- 12 ounces cream cheese, room temperature
- 2 Tablespoons milk
- ½ cup peanut butter chips (or chocolate chips)
- 8 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- Chopped peanuts, or chopped peanut butter cups, for garnish
- Preheat oven to 350 degrees (F).
- Butter a 9-inch springform pan, and set aside.
- Finely process Oreo Cookies using a food processor or by hand with a rolling pin.
- Pour crumbs into a small bowl, and add salt.
- Melt butter, and pour over crushed cookies.
- Stir with a fork until completely moistened.
- Evenly press crumb mixture into pan, on bottom and up sides.
- Place in freezer for 10 minutes.
- Bake for 10 minutes. Allow to cool completely on a wire rack.
- In the bowl of a stand mixer using the whisk attachment, beat heavy cream until soft peaks form.
- Add ½ cup of confectioners' sugar, and beat until stiff peaks form.
- Transfer whipped cream into a different bowl, and place in refrigerator until needed.
- Use the same bowl, but replace whisk with the paddle attachment.
- Beat together cream cheese and remaining 1 cup of confectioners' sugar until smooth.
- Add peanut butter and milk, and beat until completely combined. Scrape sides as needed.
- Remove bowl from mixer.
- Add about ¼ of the whipped cream to the peanut butter mixture. Use a spatula to fold the cream into the peanut butter to lighten the mixture. Do not stir vigorously, carefully fold the mixture so you don't deflate the whipped cream.
- Add the remaining cream in two batches, using the same folding method, until all of the whipped cream is completely incorporated.
- Carefully add the peanut butter chips and gently stir to combine.
- Pour peanut butter mousse into the cookie shell, and smooth top.
- Refrigerate until filling is firm, about 30 minutes.
- Then, cover with plastic wrap and refrigerate an additional 4-24 hours before serving.
- Heat cream in a glass bowl in the microwave for 60-90 seconds, until cream is steaming hot but not boiling.
- Using a wire whisk, stir chopped chocolate into the cream. Stir gently until chocolate is melted and mixture is smooth. Set aside to thicken.
- Once mixture is thickened, carefully spread over top of torte.
- Garnish with chopped peanuts or chopped peanut butter cup candies, as desired.
- Refrigerate a few moments more until chocolate topping begins to harden.