Chocolate Peanut Butter Torte

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“adapted from prep and cook times do NOT include refrigeration time, plan ahead for this one!”

Ingredients Nutrition


  1. for the crust: combine cookie crumbs, butter and salt until all mixed. press into the bottom and sides of a well greased 9 in springform pan. freeze10 minutes, then bake at 350 for 10 minutes. cool completely before filling.
  2. for the crunch: chop peanuts and mix 1 cup with the rest of the ingredients for crunch, set aside. reserve other 1/4 cup for sprinkling on at the end.
  3. for filling: beat chilled cream until soft peaks form, add 1/4 cup powdered sugar and beat until medium stiff peaks form.
  4. wipe out bowl (dont wash) and beat cream cheese with 1 cup powdered sugar until totally smooth.
  5. add peanut butter and milk, beat until smooth and combined- scraping down sides.
  6. fold in 1/4 of the whipped cream to lighten and stir in the crunch mixture (still leaving the 1/4 cup peanuts out).
  7. fold in the remaining whipped cream with a spatula until combined.
  8. scoop into the pan and gently smooth, refrigerate 1 hour then cover with plastic wrap for 6-24 hours.
  9. topping: heat cream to boiling. pour over chopped chocolate, let sit 1 minute and whisk until smooth. spread over the filling and sprinkle with the remaining 1/4 cup peanuts and refrigerate at least 20 minutes to set.
  10. cut, serve, enjoy!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a