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Frozen Peanut Butter Torte

 Frozen Peanut Butter Torte
"You can't miss with this peanutty summer dessert," assures field editor Penny Kester of Springville, New York.
9-12 ServingsPrep: 20 min. Bake: 15 min. + freezing

Ingredients

  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup quick-cooking oats
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1/4 teaspoon baking soda
  • 1/2 cup crunchy peanut butter
  • 1/3 cup light corn syrup
  • 2 tablespoons honey
  • 1/2 gallon vanilla ice cream, softened
  • 3/4 cup chopped salted peanuts

Directions

  • Combine the first five ingredients; mix well. Pat into a greased
  • 9-in. square baking pan. Bake at 350° for 15-17 minutes or until
  • lightly browned. Cool to room temperature.
  • Combine the peanut butter, corn syrup and honey; carefully spread
  • half over crust. Spread with half the ice cream. Drop remaining
  • peanut butter mixture over ice cream. Sprinkle with half the nuts.
  • Top with remaining ice cream and nuts. Freeze until firm, 3-4 hours.
  • Let stand 5-10 minutes before serving. Yield: 9-12 servings.
Nutritional Facts: 1 serving (1 slice) equals 408 calories, 24 g fat (10 g saturated fat), 49 mg cholesterol, 235 mg sodium,

2 of 2

Frozen Peanut Butter Torte (continued)

Nutritional Facts: 44 g carbohydrate, 2 g fiber, 9 g protein.