Homemade Halloween candy is fun and all, but let’s be honest: there’s not a single trick-or-treater on the streets getting that kind of plunder. This stuff, the good stuff, is reserved for more appreciative palates. Let’s cut to the chase and make a treat just for us older children here. No finicky caramelization, no individual wrappers, just a supersized version of a classic that doesn’t hold back.

Hauntingly Delicious

Year after year, polls show that peanut butter cups are the runaway favorite candy for little goblins and gremlins to nab on their sugar-crazed stroll. Taking the #1 spot for at least 40 states, that’s the most unanimous vote to come from the US since George Washington’s election. Riding the coattails of that cult classic, my jumbo Crunchy Peanut Butter Cup Torte is intentionally designed to hit all those same crowd-pleasing, nostalgic flavor notes in a more shareable format.

At least, I really hope you’ll share. If a sleeve of standard cups could send the average child into a sugar-induced frenzy for a solid hour, more than one slice could rocket them straight to the moon. Dark chocolate ganache helps temper the sweetness, capping off a center of buttery peanut mousse, creating a dangerously balanced duo that could lure unsuspecting eaters into overindulgence. Crunchy peanut butter effortlessly adds a contrasting textural element to make every bite seem novel and exciting, only adding to the risk. Maybe I should have called it “Peanut Butter Peril Pie” instead? Catchy, yes, but descriptive, not so much.

A Slice Of Life

Classic peanut butter cups deserve that hat tip in the title. Beyond the helpful reference point, it’s hard to imagine Halloween without them. That said, hand out whatever you want for those wretched door knockers (potatoes are surprisingly popular, too); save these slices for the real party.

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Yield: Makes 10 - 12 Servings

Crunchy Peanut Butter Cup Torte

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Modeled after the classic peanut butter cup candy, this is a slice of all the best parts, amplified. Crunchy peanut butter mousse sits atop a chocolate cookie crust, sealed inside by a luscious chocolate ganache topping. This is no Halloween trick, but a grown-up treat that'll put every candy in your stash to shame.

Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Additional Time 13 hours

Total Time 14 hours 45 minutes

Ingredients

Chocolate Cookie Crust:

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• 1 1/2 Cups Finely Ground Chocolate Wafer Cookie Crumbs
• 1/4 Cup Vegan Butter or Coconut Oil, Melted
• 1 Tablespoon Water

Peanut Butter Filling:

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• 2 1/4 Cups Vanilla Vegan Yogurt
• 1 Cup Crunchy No-Stir Peanut Butter
• 1/2 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Firmly Packed
• 2 Teaspoons Vanilla Extract
• 1/2 Teaspoon Salt

Ganache:

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• 4 Ounces Semi-Sweet Chocolate, Finely Chopped
• 1/3 Cup Plain Non-Dairy Milk

Instructions

1. Preheat your oven to 325 degrees and lightly grease a 9-inch springform pan.
   
2. Place the chocolate cookie crumbs into a medium bowl. Add the melted vegan butter or coconut oil and stir to combine. Slowly drizzle in the water, just a few teaspoons at a time, until the crumbs are moist enough to hold together when pressed. Using your hands, press the mixture evenly into the bottom of your prepared pan, easing it up the sides to cover by 1 inch. Set aside.
   
3. In a clean mixing bowl, combine the yogurt, peanut butter, both sugars, vanilla, and salt. Whisk vigorously until completely smooth, aside from the crunchy nuts, of course. It may take a bit of time and effort to get everything incorporated, but don't be tempted to get out the blender. You'll loose all of that crunchy texture we want to preserve.
   
4. Pour the filling onto the cookie crust, using a spatula to smooth out the top. Tap the whole pan on the counter lightly, to even it out and eliminate any air bubbles.
   
5. Bake for 1 hour 10 minutes - 1 hour 15 minutes, until the sides begin to pull away from the pan and the center still appears somewhat wobbly when tapped; it will become firmer as it cools.
   
6. Let the cake cool completely before moving it into the refrigerator. Chill for at least 12 hours before removing the springform ring.
   
7. To finish, make the ganache by gently heating the chopped chocolate and non-dairy milk in the microwave, in 30-second intervals. Stir vigorously until completely smooth. Pour the liquid chocolate on spread it out evenly to completely cover the filling. Refrigerate for another 30 - 45 minutes, until set, before slicing.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

• 
  Nutiva, Organic Coconut Oil, Refined, 15 fl oz (444 ml)
• 
  Enjoy Life Semi-Sweet, Dairy Free, Vegan Chocolate Chips
• 
  Peanut Butter & Co., Old Fashioned Crunchy, Peanut Butter, 16 oz (454 g)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 467Total Fat: 21gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 2mgSodium: 299mgCarbohydrates: 43gFiber: 2gSugar: 32gProtein: 7g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.