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Crumble-Topped Chocolate Peanut Butter Cake recipe

Crumble-Topped Chocoate Peanut Butter Cake.

Looking for a new dessert for your family?This cake has the perfect combination of peanut butter, milkchocolate and the crunchiness of candy.

Recipe: Crumble-Topped ChocolatePeanut Butter Cake

1 2/3 cups (11 ounce package) NESTL ®TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels -divided use
1/2 cup NESTL ® TOLL HOUSE® Semi-Sweet ChocolateMorsels
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
1 cup water
2 (2.1-ounce) bars NESTL BUTTERFINGER Candy Bar, coarselychopped

  • Preheat oven to 325°F (160°C).Grease 13 x 9-inch baking pan.
  • Microwave 1 cup peanut butter and milkchocolate morsels and semi-sweet morsels in medium, uncovered,microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute;STIR. The morsels may retain some of their original shape. Ifnecessary, microwave at additional 10- to 15-second intervals,stirring just until melted.
  • Combine flour, baking soda and salt insmall bowl. Beat sugar, butter and vanilla extract in large mixerbowl until creamy. Add eggs, one at a time, beating well aftereach addition. Beat in melted morsels. Gradually beat in flourmixture alternately with water until smooth. Spread into preparedpan.
  • Bake for 40 to 45 minutes or until woodenpick inserted in center comes out clean. Immediately sprinkleremaining peanut butter and milk chocolate morsels. Let stand5 minutes or until morsels are shiny; spread evenly. Sprinklewith BUTTERFINGER® pieces. Cool completely in pan on wirerack.

    Makes 15 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

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  • Comments



    A quick scan of my coffee cakes here showed me that I had not integrated peanut butter into a coffee cake. And I d been wanting to make a chocolate crumb topping for a while. It seemed like it was meant to be!


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