Ingredients

The following ingredients have 10 Servings
  • 2 cups creamy peanut butter
  • 2 cups granulated sugar
  • 2 large eggs
  • 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

Instruction

  • 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. Cool completely. 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.