Frozen Chocolate Peanut Butter Ribbon Torte
Indulge in the ultimate no-bake dessert with this Frozen Chocolate Peanut Butter Ribbon Torte—a rich and creamy masterpiece that will leave everyone craving more. Featuring layers of smooth peanut butter cream, swirls of melted chocolate, and a chocolate cookie crust, this decadent torte effortlessly combines sweet and salty flavors for the perfect frozen treat. As a showstopper dessert, it’s topped with airy whipped cream, optional garnishes of chopped peanuts, and a drizzle of chocolate sauce for extra flair. Requiring just 40 minutes of hands-on prep, this make-ahead dessert offers maximum impact with minimal effort. Serve it chilled for a refreshing slice of indulgence that’s ideal for parties, hot summer days, or any occasion in need of an irresistible chocolate-peanut butter fix.
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies
- 6 tablespoons Unsalted butter, melted
- 1 cup Creamy peanut butter
- 1 cup Powdered sugar
- 8 ounces Cream cheese, softened
- 2 cups Heavy whipping cream
- 1.5 cups Semisweet chocolate chips
- 2 teaspoons Vanilla extract
- 0.5 cups Peanuts, chopped (optional for garnish)
- 0.25 cups Chocolate sauce (optional for garnish)
Instructions
Place chocolate sandwich cookies in a food processor and pulse until fine crumbs form.
In a medium bowl, combine the cookie crumbs and melted butter. Mix thoroughly until the texture resembles wet sand.
Press the cookie mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Place in the freezer to set while preparing the filling.
In another large bowl, beat the peanut butter, powdered sugar, and softened cream cheese until smooth and creamy using an electric mixer.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. Reserve 1 cup for topping and fold the remaining whipped cream gently into the peanut butter mixture until combined.
Melt the chocolate chips in a microwave-safe bowl in 20-30 second increments, stirring between each interval until smooth. Stir in the vanilla extract.
Remove the crust from the freezer and spread half of the peanut butter mixture evenly over the crust.
Drizzle half of the melted chocolate over the peanut butter layer. Use a knife or spatula to gently swirl it into the peanut butter layer to create a ribbon effect.
Repeat with the remaining peanut butter mixture, spreading it evenly over the first layer, and drizzle the remaining melted chocolate over the top. Create another ribbon effect as done previously.
Spread the reserved whipped cream over the top of the torte for a clean finish. Optionally, garnish with chopped peanuts and a drizzle of chocolate sauce.
Cover the pan with plastic wrap or aluminum foil and freeze for at least 6 hours or overnight until firm.
Before serving, let the torte sit at room temperature for 10-15 minutes for easier slicing. Serve chilled and enjoy!
Nutrition Facts
Calories |
1047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 30.7 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 97.0 g | 35% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 64.2 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
