Chocolate Peanut Butter Cup Torte


  •  Nonstick cooking spray with flour
  • 1 pkg (18-21 oz/450 g) traditional or chewy brownie mix
  • 3   eggs
  • 1/2 cup (125 mL) plus 1 tbsp (15 mL) vegetable oil
  • 1/4 cup (50 mL) water
  • 1/4 cup (50 mL) creamy peanut butter
  • 1 2/3 cups (400 mL) peanut butter morsels
  • 2 cups (500 mL) mini marshmallows
  • 6 pkgs (1.5 oz/42 g each) peanut butter cup candies, diced


  1. Preheat oven to 350°F (180°C). Spray Torte Pans with cooking spray. Place Parchment Paper circles over centers of pans; set aside. In large mixing bowl, combine brownie mix, eggs, 1/2 cup (125 mL) of the oil, water and peanut butter; mix well. Divide batter between pans, spreading to edges. Bake 10-12 minutes or until centers feel firm to the touch.

  2. In large microwave-safe bowl, microwave morsels and remaining oil on HIGH 1-2 minutes or until melted, stirring every 30 seconds. Set aside 1/4 cup (50 mL). Fold marshmallows into remaining mixture.

  3. Remove pans from oven; cool 4 minutes. Invert one brownie well-side up onto platter; spread marshmallow filling. Invert second brownie onto cooking rack. Using Mega Lifter, place well-side up over bottom layer; top with candies and drizzle with reserved peanut butter mixture.


  • 16  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 470, Total Fat 24 g, Saturated Fat 10 g, Cholesterol 40 mg, Carbohydrate 53 g, Protein 10 g, Sodium 250 mg, Fiber 2 g

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