In large bowl, melt white morsels in microwave on high power for about 3 minutes, stirring every 40 seconds. When smooth, stir in peanut butter till completely smooth and blended. Pour into well buttered 9 x 13 pan.

Melt Semi-Sweet morsels in microwave till smooth. Pour over peanut butter mixture in pan and marble in well with a spatula. Don't completely blend, but just leave a little 2 color swirl for looks.

Chill for about an hour. It is easier to cut and remove from the pan if not too cold. This could also be dropped by the spoonfull into little paper candy cups while warm.

PAR EXCELLENCE

1 cup graham cracker crumbs
1/4 cup packed brown sugar
6 Tblsp. butter, melted & divided
2 (8 oz.) pkgs. cream cheese, softened
2 cups sugar
2 tsp. vanilla extract
2 cups creamy peanut butter
1-1/2 cups heavy cream, whipped
1 cup unsalted dry roasted peanuts, chopped
4 oz. semisweet chocolate
3 Tblsp. plus 2 tsp. hot coffee

In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan. In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut butter mixture. Spoon filling into crust. Refrigerate 6 hours. In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring until melted. Spread over filling. Refrigerate until firm. Makes 16 servings.

Chocolate Peanut Butter Mousse Torte

3 cups sugar
2 2/3 cup all purpose flour
1 cup plus 1 tbs. unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
¼ tsp. salt
1 tbs. espresso powder dissolved in 1 ¼ cups of warm water
¾ cup vegetable oil
1 ½ cups buttermilk
3 large eggs (room temperature)
2 tsp. vanilla extract

Peanut Butter Mousse

10 oz. milk chocolate (you can also use semi-sweet)
½ cup creamy peanut butter
¾ cup milk
1 cup heavy cream

Chocolate Glaze

8 oz. bittersweet chocolate, chopped fine
1 cup heavy cream
1 tbs. corn syrup

Preheat oven to 375º. Lightly grease and flour a nine inch spring form pan. Sift together sugar, flour, cocoa powder, baking soda, baking powder and salt. In an electric mixer with a paddle attachment, add the dry ingredients and mix slowly until well blended. In a separate bowl, whisk together espresso, oil, eggs, buttermilk and vanilla. Slowly add all of the espresso mixture to the dry ingredients. Increase speed to medium and beat until mixture is smooth, about 1 minute. Scrape with a rubber spatula into prepared pan. Bake approximately 35-40 minutes or until cake tester inserted in the middle comes out clean. Cool in pan 20 minutes, then invert on wire rack to cool completely.

Peanut Butter Mousse

Melt chocolate over double boiler. When completely melted, add peanut butter. Whisk until smooth. In a separate pan bring milk to a gentle boil, remove from heat. Add half the milk to chocolate/peanut butter mixture. Mix well and repeat with remaining milk, again mixing well. In a separate bowl, beat heavy cream until soft peaks form. With a rubber spatula, slowly fold the whipped heavy cream into the chocolate peanut butter mixture, mixing only until combined.

Chocolate Glaze

Combine heavy cream and corn syrup. Bring to a boil. Remove from heat and add the finely chopped chocolate, stirring until smooth. Chill slightly to firm.

With a serrated knife, slice cake into three even layers. Smoothly spread ½ of the Peanut Butter Mousse mixture on the bottom layer. Top with middle cake layer. Repeat using remaining Peanut Butter Mousse mixture, capping with top cake layer. Ice top and sides with Chocolate Glaze

--Gina
http://lindseysluscious.blogspot.com

Melt:
2 sticks butter/marg
Add:
1 box conf. sugar
1 c peanut butter
2 c graham cracker crumbs
Mix together and press into 9x13" pan
Melt 12 oz pk semi sweet chocolate chips
and spread on top.
RL`