Peanut Butter & Jelly Torte Recipe - Food Fanatic
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Peanut Butter & Jelly Torte Recipe

    10 Servings


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


  1. Line a 9x13-inch baking pan with foil, letting it extend over the edges.
  2. Spray it liberally with cooking spray.
  3. In a medium bowl, combine peanut butter, sugar, and eggs.
  4. Spread evenly into the prepared baking pan.
  5. 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.
  6. Cool completely.
  7. Carefully lift the peanut butter blondies out of the pan using the foil overhang.
  8. Cut the blondies horizontally into 3 even pieces, approximately 9x4 inches.
  9. In a large mixing bowl, beat butter and peanut butter until well-combined.
  10. Add powdered sugar, and 1 tablespoon cream.
  11. Beat until fluffy, about 3-5 minutes, adding cream as needed to achieve desired consistency. It should be thick and fluffy, but spreadable.
  12. To assemble torte, place one of the blondie sections onto a serving platter.
  13. Spread with 1/3 of the peanut butter buttercream and 1/3 jar of strawberry topping.
  14. Top with second layer of blondie section, another 1/3 of the buttercream, and 1/3 of the strawberry topping.
  15. Repeat with final layer.                            
  16. Refrigerate until firm, at least 1 hour. Cut and serve. 
Peanut butter and jelly torte