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Some desserts are so over-the-top decadent that you can truly understand why they call them “sinful”.  I seem to have an arbitrary amount of butter and cream in my mind that I have no trouble adding to a recipe and then there is definitely a threshold above which I give a dessert a second thought before I just whip it up.  I save these recipes in my mind as “special occasion” recipes so that if a birthday or big get together comes along that I really want to make something special for, I always have a few ideas in mind.

Well, there was no big get together or special occasion that was the reason that I made this Peanut Butter Torte.  Here’s how difficult it was to convince me to make this heavenly creation:  I happened to have some left over cream cheese frosting from those amazing Cinnamon Rolls that I shared with you a couple of weeks ago and I couldn’t stand to throw it away and our friends invited us over for an impromptu barbecue.  These circumstances combined, seemed like a perfect excuse for me to make this indulgently sweet treat.

I propose that a solution to world peace could be combining light, fluffy peanut butter mousse with crunchy, chocolatey cookie crust and serving it to everyone at the same time.  For that one second, after taking the first bite, I think all could be right in the world.  We could create Peanut Butter Fudge Oreo Torte euphoria.  Or maybe we could at least market it as the new you’ll feel better once you just eat this treatment.  What do you think?

Peanut Butter Fudge Oreo Torte
Recipe type: Dessert, Torte
Prep time: 
Cook time: 
Total time: 
Serves: 8
Smooth and creamy peanut butter mousse piled onto a chocolate cookie crust and drizzled with fudge sauce
  • 20 Oreo cookies, crushed
  • ¼ cup butter, melted
  • 4 oz. cream cheese, room temperature
  • 1½ cups powdered sugar
  • ½ cup creamy peanut butter
  • 1 cup whipping cream
  • ¼ cup peanuts
  • ¼ cup hot fudge sauce (store-bought or homemade, I used store-bought)
  1. In a small bowl, combine cookie crumbs with melted butter and mix.
  2. Pour into a 9-inch pie dish and press down firmly.
  3. In another bowl, combine cream cheese, powdered sugar and peanut butter and mix until combined using an electric mixer.
  4. In a third bowl, whisk whipping cream with an electric mixer until stiff peaks form.
  5. Fold whipped cream into peanut butter/cream cheese mixture in three increments using a spatula.
  6. Pour peanut butter mousse on top of cookie crust and smooth with spatula.
  7. Sprinkle with peanuts and drizzle with hot fudge sauce.
  8. Chill at least one hour before serving.
  9. Recipe adapted from Cookies & Cups

combine cookie crumbs and melted butter and press into pie plate

combine cream cheese, powdered sugar and peanut butter

whip cream until stiff peaks form and fold into peanut butter/cream cheese mixture

pour peanut butter mousse onto cookie crust and smooth

top with peanuts and hot fudge sauce and chill



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