Peanut Butter-Chocolate Torte

Peanut Butter-Chocolate Torte
Servings: 16 Prep 10 mins Chill overnight Cook 5 mins


  • 1 1/2 cups heavy cream
  • 8 squares (1 ounce each) semisweet chocolate, chopped
  • 1/3 cup creamy peanut butter
  • 4 cups round crisp cereal (such as Kix, Cocoa Puffs, Reeses Puffs)
  • 1 1/2 packages (8 ounces each) cream cheese, at room temperature
  • 1 1/2 cups creamy peanut butter, at room temperature
  • 1 1/2 cups confectioners sugar
  • 2 teaspoons vanilla extract

Make It

1. Line bottom of 9-inch springform pan with nonstick aluminum foil or regular foil coated with nonstick cooking spray.

2. In large saucepan, heat 1/2 cup heavy cream over medium-high heat until small bubbles appear around edge. Remove from heat. Add chocolate and the 1/3 cup peanut butter; let stand 1 minute. Whisk until smooth. Stir in cereal until evenly coated. Spread half the mixture (about 2 cups) into bottom of prepared pan.

3. In large bowl with electric mixer, beat together cream cheese, the 1-1/2 cups peanut butter, confectioners sugar and vanilla until smooth. In small bowl, beat remaining 1 cup heavy cream until stiff peaks form; fold into cream cheesepeanut butter mixture. Spread evenly over top of chocolate-cereal mixture in prepared pan.

4. Carefully spoon remaining chocolate-cereal mixture on top of peanut butter mixture to make an even layer. Refrigerate overnight to firm.

5. To serve, remove side of springform pan. Invert torte onto waxed-paper-lined baking sheet. Remove and discard foil. Place serving plate on top; invert, right side up. Serve chilled. To cut, use a serrated knife in a sawing motion to avoid cracking the top layer. Makes 16 servings.


  • Do not let the torte stand at room temperature or the filling will get soft.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 457, Fat, total (g): 35, chol. (mg): 54, sat. fat (g): 15, carb. (g): 31, fiber (g): 4, pro. (g): 11, sodium (mg): 248, Percent Daily Values are based on a 2,000 calorie diet.