Friday, April 18, 2008

OMG, Frozen Peanut Butter Torte!

Last week, it was my sister in law Patty's Birthday!  Happy Birthday!  We celebrated as a family with a fiesta in her honor and for dessert I brought the Frozen Peanut Butter Torte, that was OMG delicious!  This recipe is so easy and so adaptable to so many different palates.  Like mint, sub out the ice cream for mint chip and the peanut butter cups for andes.  So many delicious choices, I know this dessert will find it's way to the table again.  Besides, who doesn't love ice cream!

Frozen Peanut Butter Torte

Bottom Layer:

1 box of brownies or your favorite brownie recipe 
4 miniature peanut butter cups, chopped
1/2 C  chocolate chips

Make brownies according to recipe or box.  Add mix ins.  Bake in a round cake pan, lined with parchment to ensure easy removal.

Middle Layer:

Oreo Cookies
Fudge Sauce (I made Dorie Greenspan' good)

Crumble half of a package of oreos, leaving some large chunks.  
Prepare fudge sauce.  If using jarred, melt.  Use about 3/4 C.

-After the brownies cool, place in a springform pan.  The brownies will not reach the edges, that is okay!  
-Pour Fudge sauce over the top of the brownies.  
-Sprinkle oreos over the top of the fudge sauce, and in the space between the brownies and the edge of the pan.  Top with more fudge sauce.  Do not use it all b/c you will need some for the end.

Top Layer:

Pint of your favorite ice cream (I used chocolate peanut butter swirl)

-Let ice cream sit out until softened, about 10 minutes.  Place ice cream in large bowl or mixer and mix until smooth.  Pour ice cream into a round cake pan lined with plastic wrap.  Make sure enough plastic wrap hangs over the edge.  Wrap ice cream so top is covered with plastic wrap.  Place in freezer for at least 3 hours.

-When the ice cream is back to it's normal consistency, take out of freezer and unwrap.  Place the ice cream circle on top of the oreos and spread to the edge of the pan.  Cover with plastic wrap and freeze again until serving.


1/4 C peanut butter melted
1/4 C reserved fudge sauce
4 miniature peanut butter cups, chopped

Using a spoon, drizzle peanut butter and chocolate over the top of the torte.  Top with chopped peanut butter cups.   Serve and enjoy.

Yield:  12 servings

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