Ingredients with Measurements:
- 24 chocolate sandwich cookies
- 1/2 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 8 oz cream cheese, softened
- 1/2 cup strawberry jelly
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped peanuts
Special equipment needed:
- 9-inch springform pan
- Food processor
- Electric mixer
- Double boiler or microwave-safe bowl
Step-by-step instructions:
a. In a food processor, pulse the chocolate sandwich cookies until finely ground.
b. Add melted butter and pulse until well combined.
c. Press the mixture onto the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
d. In a mixing bowl, beat peanut butter, powdered sugar, and cream cheese until smooth.
e. Spread the peanut butter mixture over the chilled crust.
f. In a small saucepan, heat the strawberry jelly over low heat until melted. Pour over the peanut butter layer and spread evenly.
g. In a double boiler or microwave-safe bowl, melt the chocolate chips and heavy cream until smooth. Pour over the jelly layer and spread evenly.
h. Sprinkle chopped peanuts on top of the chocolate layer.
i. Refrigerate for at least 4 hours or overnight.
j. Before serving, remove the sides of the springform pan and slice into wedges.
Time:
Preparation time: 30 minutes
Cooking time: 10 minutes
5. Temperature:
Refrigerate for at least 4 hours or overnight.
Serving size:
8-10 servings
Nutritional information:
Calories: 480
Fat: 34g
Carbohydrates: 39g
Protein: 8g
Sodium: 310mg
Sugar: 26g
Substitutions for ingredients:
- Use almond butter or cashew butter instead of peanut butter.
- Use raspberry or grape jelly instead of strawberry jelly.
- Use milk chocolate or dark chocolate chips instead of semisweet chocolate chips.
- Use chopped almonds or hazelnuts instead of peanuts.
Variations:
- Add sliced bananas or strawberries between the peanut butter and jelly layers.
- Use graham crackers or vanilla wafers instead of chocolate sandwich cookies for the crust.
- Use Nutella instead of peanut butter for a chocolate-hazelnut twist.
Tips and tricks:
- Make sure the cream cheese is softened before mixing with the peanut butter and powdered sugar.
- Use a spatula to spread each layer evenly.
- Chill the dessert overnight for best results.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dessert is best served chilled, so there is no need to reheat it.
Presentation ideas:
Serve the Peanut Butter and Jelly Chocotorta on a cake stand or platter. Garnish with fresh berries or whipped cream.
Garnishes:
- Chopped peanuts
- Fresh berries
- Whipped cream
- Chocolate shavings
Pairings:
- Cold milk
- Hot coffee
- Vanilla ice cream
Suggested side dishes:
- Fresh fruit salad
- Green salad with vinaigrette dressing
- Roasted vegetables
Troubleshooting advice:
- If the crust is too crumbly, add more melted butter.
- If the jelly layer is too thick, heat it up and spread it more evenly.
- If the chocolate layer is too thick, add more heavy cream to thin it out.
Food safety advice:
- Make sure all ingredients are fresh and properly stored.
- Wash hands and utensils before and after handling food.
- Refrigerate leftovers promptly.
Food history:
Chocotorta is a popular Argentine dessert made with chocolate sandwich cookies and cream cheese. This recipe adds a twist with peanut butter and jelly layers.
Flavor profiles:
This dessert is rich and creamy with a balance of sweet and salty flavors from the peanut butter and jelly layers.
Serving suggestions:
Serve the Peanut Butter and Jelly Chocotorta as a dessert for a family dinner or special occasion.
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