Made the Peanut Butter Cup Torte And...

[KimoMakano]

I make this last night for our bible study group. Since one of them is allergic to nuts I tried using the Ande's mints instead of the PB cups on top and substituted the PB chips for plain white choc chips.
It came out great, I think I even like it better than the PB version.
The white chips and marshmallows gave a nice white filling that contrasted nicely with the brownie and the drizzle on the top.
The mint flavor was just enough to make it refreshing.
I will be doing this one again.

 

[babyicebean]

Can I have the recpie someone please as we don't have the recpie over here yet.

 

[Yakmama]

Chocolate Peanut Butter Cup Torte
----------------------------------Ingredients:
Nonstick cooking spray with flour1 pkg (18-21 oz) traditional or chewy brownie mix3 eggs1/2 cup plus 1 tbsp vegetable oil, divided1/4 cup water1/4 cup creamy peanut butter6 pkg (1.5 oz each) peanut butter cup candies1 bag (10 oz) peanut butter morsels (1 2/3 cups)2 cups mini marshmallowsDirections:
1. Preheat oven to 350°F. Spray Torte Pans with nonstick cooking spray with flour. Place 8-in. circles of Parchment Paper over centers of pans; set aside. In Stainless (4-qt.) Mixing Bowl, 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, using Utility Knife, dice peanut butter cups; set aside. In Classic Batter Bowl, 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 to Stackable Cooling Rack; let brownies stand in pans 4 minutes. To assemble torte, invert one brownie well-side up onto Simple Additions(R) Large Round Platter. Using Classic Scraper, 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 filled bag with Utility Knife to allow peanut butter mixture to flow through; drizzle over torte. Serve immediately.Yield: 16 servingsNutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 gCook's Tip: To easily cut torte, dip Utility Knife into hot water between cuts and wipe dry with a damp paper towel. It's best to use a nonstick cooking spray containing flour (for baking) when baking these brownies.

 

[cewcooks]

I made this for a friends b day and all loved it I am not that crazy about all the things that went into the mix but it did taste good.

 

[LeslieSGI]

I make this last night for our bible study group. Since one of them is allergic to nuts I tried using the Ande's mints instead of the PB cups on top and substituted the PB chips for plain white choc chips.
It came out great, I think I even like it better than the PB version.
The white chips and marshmallows gave a nice white filling that contrasted nicely with the brownie and the drizzle on the top.
The mint flavor was just enough to make it refreshing.
I will be doing this one again.

OK, I am making this mint version next. Mint is more "Holiday" that peanut butter IMHO. (Although I do love peanut butter, too.)​

 

[baychef]

Here's some inspiration for your creative people. The Hersey's Kisses now come with all kinds of fillings - truffle, caramel, cherry cordial and probably more that I don't know about or can't think of. How about trying that? This weekend I am going to make the Warm Nutty Caramel Brownies with the caramel kisses instead of the Rolos. We'll see how it works for me.

And this thought just popped in - how about the Andes Chocolate Mints as a Peanut butter cup substitute??​

Can someone be so kind as to mop up my drool??? Goodness I have gained 20 pounds just reading this!!

I add one more tablespoon of water to the brownie mix. I have tried 1/3 of a cup of water but it makes it crumbly.

To cut down on some of the richness, serve it with vanilla ice cream. Seriously, we learned this with the Warm Nutty Carmel Brownies.

I love the way this cake looks just like a bakery or commecial cake. The taste is far better...Mrs. Smith or Mr. Pepperidge could not compair!!:sing:

 

[ChefLauraW]

any suggestions for making it without the torte pan? I know you really need that well or it doesn't turn out right. Someone brought it to our cluster meeting and it turned out an absolute mess. She used regular cake pans.

I'd like to know too. I don't have the torte pans, just the cake pans. Anyone, help??

 

[swinkate]

Can I have the recpie someone please as we don't have the recpie over here yet.

We do have a recipe for a Chocolate Mint Silk Torte...

Chocolate Mint Silk Torte
-------------------------

Ingredients:
Melted butter, for brushing
Unsweetened cocoa powder, for dusting
1 1/2 packets (415 g each) chocolate fudge brownie mix
100 ml sunflower oil
4 tablespoons water
2 eggs
1/2 teaspoon peppermint extract
290 g good quality (minimum 47% cocoa solids) mint intense dark chocolate (mint-flavoured dark chocolate), roughly chopped, divided
500 ml double cream, divided
1 packet (200 g) full fat soft cheese
8 thin after-dinner mint chocolates


Directions:
1. Preheat oven to 180°C/fan 160°C/Gas 4. Brush Torte Pans with melted butter. Sprinkle with cocoa powder using Flour/Sugar Shaker; tap out excess cocoa powder. Place 20-cm circles of non-stick baking paper over centres of pans; set aside. In Stainless 4-Litre Mixing Bowl, combine brownie mix, sunflower oil, water, eggs and peppermint extract; mix well. Immediately divide batter evenly between pans, spreading to edges. Bake about 15 minutes or until centres feel just firm to the touch.

2. Meanwhile, for ganache, combine 175 g of the chopped chocolate and 175 ml of the cream in Small Batter Bowl. Microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring well after every 20-second interval; set aside. Remove pans from oven to Stackable Cooling Rack; cool cakes in pans 5 minutes. Invert cakes onto cooling rack and cool completely.

3. Meanwhile, for filling, in Easy Read Measuring Cup, combine the remaining 115 g chocolate and 125 ml of the cream; microwave, uncovered, on HIGH 30-60 seconds or until melted and smooth, stirring well after every 20-second interval. In Stainless 2-Litre Mixing Bowl, whip remaining 200 ml cream with Stainless Double Balloon Whisk until soft peaks form. In Classic Batter Bowl, whisk soft cheese until softened; whisk in chocolate mixture until smooth. Fold whipped cream into filling.

4. Attach open star tip to Easy Accent(R) Decorator; fill about two-thirds full with some of filling and set aside. To assemble torte, transfer one brownie to round serving platter. Using Classic Scraper, spread remaining filling into brownie well. Place top brownie layer well-side up over filling. Spread reserved ganache over brownie about 1 cm from edge of well. Pipe a decorative border around ganache inside edge of well. For decoration, cut after-dinner mint chocolates in half crossways and arrange around border. Serve in slices.

Yield: Serves 16

Per serving: Energy 1751kJ/421kcal; Protein 4.5g; Carbohydrate 29.4g; Fat 32.5g; Saturated Fat 16.9g; Fibre 0.4 g; Salt 0.4g

Cook's Tip: For best results, choose a chocolate fudge brownie mix or one marked "traditional" or "chewy" on the packet. Do not use brownie mixes containing chocolate chips or chunks, as these will cause sticking.

 

[fikibiff]

Pillsburry also makes Mint Chocolate brownies - with Andes mint chips and a flavored drizzle. I will be making the mint one to take to SIL on Thurs and the peanutbutter one for my family's Thanksgiving on Sunday. I need to taste test both, right?