Chocolate Peanut Butter Torte
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Ingredients
| 1 cup | graham cracker crumbs | | 1/4 cup | brown sugar, firmly packed | | 1/4 cup | unsalted butter, melted | | 2 cups | creamy peanut butter | | 2 cups | sugar | | 2 pkg. (8 oz. each) | cream cheese | | 2 tbsp. | butter, melted | | 1 tsp. | vanilla extract | | 1-1/2 cup | heavy cream, whipped | | 3/4 cup | semisweet chocolate chips | | 3 tbsp. | butter | | 1/4 cup | sour cream | | 1/2 tsp. | vanilla | | 1-1/2 cup | powdered sugar, sifted |
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Instructions
Combine crumbs, brown sugar, and butter. Press into a 9-inch spring formpan. In a large bowl, beat peanut butter, sugar, cream cheese, butter and vanilla until smooth and creamy. Fold in whipped cream. Spoon mixture into crust. Refrigerate 6 hours.
Melt together chocolate and butter on low heat, in top of double boiler, or in microwave. Cool about 10 minutes. Stir in sour cream and vanilla. Gradually add powdered sugar, beating by hand until smooth and of spreading consistency. Spread over filling. Chill until firm.
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