Saturday, October 17, 2009

CHOCOLATE PEANUT BUTTER CUP TORTE



Nonstick cooking spray with flour
1 pkg (18-21 oz) traditional or chewy brownie mix
3 eggs
1/2 cup plus 1 tbsp vegetable oil, divided
1/4 cup water
1/4 cup creamy peanut butter
6 pkg (1.5 oz each) peanut butter cup candies
1 bag (10 oz) peanut butter morsels
cups 2 cups mini marshmallows

1. Preheat oven to 350F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. Combine brownie mix, eggs, 1/2 cup of the 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.

2. Meanwhile, dice peanut butter cups; set aside. Combine peanut butter morsels and remaining 1 tbsp oil; microwave on HIGH 1-2 minutes or until melted and smooth, stirring after each 30-second interval. Spoon 1/4 cup of the peanut butter mixture into resealable plastic bag; set aside. Fold marshmallows into remaining peanut butter mixture.

3. Remove pans from oven; let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto 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 bag to allow peanut butter mixture to flow through; drizzle over torte. Serve immediately.

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