Have you ever watched those Buzzfeed videos where people from certain countries try snacks, desserts, and candy bars from other countries and then give their opinion? I find them pretty funny, especially when people from Ireland, Australia, and the U.K. try American snacks. I think some of their opinions are spot on, especially when they try anything ranch flavored. “What does a ranch taste like? How can that be a flavor?” 😉
After watching a few of those, one thing has become very clear to me: in the U.S. we are way more crazy for peanut butter than in other places, especially when peanut butter is used in sweets. Nobody likes peanut butter in their cereal, and some had a hard time choking down a good ‘ol peanut butter and jelly. I find this pretty funny since I grew up with them. But sometimes it’s really interesting to find out what’s an acquired taste.
And speaking of peanut butter, here’s a recipe you shouldn’t try if you’re on the fence about that good ‘ol creamy goodness. It’s a thick, creamy peanut butter torte, and it’s one bite away from being your new best friend.
If you like peanut butter pie, you’ll like this. It has a similar flavor, but is just way thicker. It’s like a thick peanut butter mouse Witt a delicious Oreo crust. When I saw this recipe in Dorrie Greenspan’s Baking: From My Home to Yours, I knew I had to give it a shot. I’ve been looking for new Thanksgiving desserts. I love my old reliable delicious apple pie, but sometimes it’s nice to mix it up. And this dessert would serve quite a few because, dang, girl, that be some rich torte! And with that ganache on top it looks just fancy pants enough to serve to others. Although, personally, I just want to put on some sweatpants and indulge with this beaut while watching Doctor Who! Amiright?
This is also a dessert that’s great for kids. If they love peanut butter sandwiches, they will not turn down a slice of this. And they’ll probably be pleased as punch to lick out the mixing bowl. I definitely was. (Don’t tell). 😋
Much love and enjoy!
- 1¼ cups finely chopped salted peanuts, divided (for filling, crunch, and topping)
- 2 tsp. sugar
- ½ tsp. instant espresso powder or instant coffee
- ¼ tsp. cinnamon
- Pinch of nutmeg
- ½ cup mini chocolate chips or finely chopped semi sweet chocolate
- 24 Oreo cookies, finely ground in a food processor
- ½ stick unsalted butter, melted and cooled
- Pinch of salt
- 2½ cups heavy cream
- 1¼ cups powdered sugar
- 12 ounces cream cheese, at room temperature
- 1½ cups salted peanut butter (smooth or crunchy)
- 2 tbsp. whole milk
- 4 ounces bittersweet chocolate, finely chopped
- Preheat the oven to 350 degrees F. Butter a nine inch springform pan, then set the pan on a baking sheet lined with parchment paper.
- Toss ½ cup of the chopped nuts, the sugar, espresso powder, cinnamon, nutmeg, and chocolate chips together in a small bowl and set aside.
- In a small bowl mix together Oreo crumbs, melted butter, and salt until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. Freeze the crust for ten minutes, then bake the crust for ten minutes.
- Let the crust cool completely.
- In the bowl of an electric mixer fitted with the whisk attachment, whip two cups of the heavy cream until it reaches medium peaks. Beat in ¼ cup of the powdered sugar and whip until it reaches medium firm peaks. Scrape the cream into a bowl and place in the fridge until needed.
- Wipe out the electric mixer bowl and put on the paddle attachment. Beat cream cheese with remaining one cup of powdered sugar on medium speed until smooth. Beat in the peanut butter, ¼ cup chopped peanuts, and the milk.
- Using a rubber spatula, gently stir in about ¼ of the whipped cream. Once blended, stir in the crunchy peanut mixture, then carefully fold in the remaining whipped cream.
- Scrape the mouse into the crust and refrigerate for at least four hours. Place plastic wrap over the top of the torte as soon as it firms up.
- Once chilled, make the ganache by placing the bittersweet chocolate into a heatproof bowl.
- In a small saucepan, heat the remaining ½ cup of heavy cream to boiling. Pour the cream over the chocolate, stirring gently to incorporate until the ganache is glossy.
- Pour the ganache over the torte and gently spread over the entire top. Top with remaining ½ cup of nuts.
- Return to the fridge and let chill for 20 minutes so the ganache can set up.