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Redi-Base Dessert Recipes

 

Chocolate Peanut Butter Torte

Ingredients

Filling

2 cups peanut butter, choice of smooth or chunky
1 cup granulated sugar
16 oz. cream cheese, softened
2 T. butter, melted
2 teaspoons vanilla extract
3/4 cup ice water
3/4 cup RC Whip Topping Mix

Glaze

4 oz. semi-sweet chocolate
4 T. hot coffee, prepared

Crust

1 recipe chocolate cookie crust

Directions: Press chocolate cookie crust recipe into the bottom of a 9 inch spring form pan. Bake in 350°F oven for 3 minutes (just until warm). Do not over bake. Chocolate cookies burn easily. Set pan into freezer to chill.

Place peanut butter, sugan, cream cheese, vanilla and butter into the bottom of a mixer. Beat with paddle on medium speed until creamy and fluffy. (about 4 minutes). Whip ice water and RC Whip Topping Mix in separate bowl on high speed until stiff peaks.

Fold prepared whipped topping into peanut butter mixture until most streeks are gone. Spoon into prepared chocolate crust and smooth top with back of large spoon. Chill.

Prepare glaze. Melt chocolate and coffee in small sauce pan over low heat. When chocolate is about 3/4 melted, remove from heat and continue to mix with spoon until chocolate is melted and glaze is smooth. Pour over the top of torte and smooth to edges with back of spoon.

Chill for at least 6 hours.

Serve: Cut around the edge of springform pan with a small knife. Remove ring and cut dessert into small wedges. Serve with whipped topping and chocolate syrup.