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Chocolate-Peanut Butter Refrigerator Torte
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Serves 6
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Ingredients:
3 cups heavy whipping cream
1 bag peanut butter chips, (10 oz.)
1 package chocolate wafers
Directions:
Heat 1 cup heavy cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 30 minutes in fridge. Beat with electric mixer until soft peaks form.
Arrange 16 chocolate wafers on the bottom of a 9 by 13-inch cake pan, overlapping, if necessary, for the bottom layer only. Top with about 1/2 cup of the peanut butter mousse mixture. Repeat for 3 more layers; Spread top and sides of torte with remaining mousse.
Chill 4 hours or up to 2 days. Sprinkle top of torte with diced peanut butter cups. Slice and serve.
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Heat 1 cup heavy cream in a large microwave-safe bowl until steaming. Add chips; whisk until smooth. Slowly whisk in remaining cream. Chill 30 minutes in fridge. Beat with electric mixer until soft peaks form.
Arrange 16 chocolate wafers on the bottom of a 9 by 13-inch cake pan, overlapping, if necessary, for the bottom layer only. Top with about 1/2 cup of the peanut butter mousse mixture. Repeat for 3 more layers; Spread top and sides of torte with remaining mousse.
Chill 4 hours or up to 2 days. Sprinkle top of torte with diced peanut butter cups. Slice and serve.
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