Peanut Butter & Jelly Torte Recipe
1 h 20 m
For the Peanut Butter Blondies:
2 cups Creamy Peanut Butter
2 cups Granulated Sugar
2 large Eggs
For the Torte:
1/2 cup Butter, softened
1 cup Creamy Peanut Butter
3 cups Powdered Sugar
2-3 tablespoons Heavy Cream
1 12 ounce jar Strawberry Ice Cream Topping
Line a 9x13-inch baking pan with foil, letting it extend over the edges.
Spray it liberally with cooking spray.
In a medium bowl, combine peanut butter, sugar, and eggs.
Spread evenly into the prepared baking pan.
Bake at 325°F for 30-35 minutes, or until the edges are golden brown, and a toothpick inserted near the center comes out clean.
Carefully lift the peanut butter blondies out of the pan using the foil overhang.
Cut the blondies horizontally into 3 even pieces, approximately 9x4 inches.
In a large mixing bowl, beat butter and peanut butter until well-combined.
Add powdered sugar, and 1 tablespoon cream.
Beat until fluffy, about 3-5 minutes, adding cream as needed to achieve desired consistency. It should be thick and fluffy, but spreadable.
To assemble torte, place one of the blondie sections onto a serving platter.
Spread with 1/3 of the peanut butter buttercream and 1/3 jar of strawberry topping.
Top with second layer of blondie section, another 1/3 of the buttercream, and 1/3 of the strawberry topping.
Repeat with final layer.
Refrigerate until firm, at least 1 hour. Cut and serve.