chocolate peanut butter torte. Last year, I tackled my first layer cake and made the chocolate peanut butter cake (we're STILL talking about that frosting!).
One Year Ago: Blueberry Sour Cream Coffee Cake
Two Years Ago: Peanut Butter Chip Brownies
Reese's Fudge Pie
from Cookies and Cups
for the crust-
-9 whole graham crackers, crushed
-1/3 cup melted butter
-1/3 cup sugar
for the fudge-
-1 (14 oz) can sweetened condensed milk
-3 cups semi-sweet chocolate chips (original used a combo of milk choc and semi-sweet)
-1/4 tsp salt
-2 tsp vanilla
-1 (8 oz) bag Reese's minis (reserve a few for the topping)
for the mousse-
-1 cup peanut butter
-1 cup powdered sugar
-8 oz cream cheese, at room temperature (I used 1/3 less fat)
-1 1/2 cups Cool Whip, thawed
1. To make the crust, mix all ingredients together and press into a 10-inch springform pan. Bake at 350F for 8 minutes and set aside to cool.
2. To make the fudge, mix all ingredients together over medium low. Stir until smooth and completely melted. Pour fudge over crust, spreading evenly. Press Reese's minis into the fudge (reserve about 10-12 for the topping).
3. To make the mousse, mix the peanut butter, cream cheese, and powdered sugar in a bowl, beating with a mixer until combined and smooth. Fold in Cool Whip. Spread over the top of the pie.
4. Coarsely chop remaining Reese's minis and sprinkle over the pie. Cover and chill for at least 1 hour before cutting into slices and serving.