1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup
Instructions
1. Heat oven to 350°F. In ungreased 10- or 9-inch
springform pan, break up cookie dough. With floured
fingers, press dough evenly in bottom of pan to form
crust. Bake 15 to 18 minutes or until light golden
brown. Cool 10 minutes.
2. Meanwhile, in medium bowl, beat cream cheese with
electric mixer on medium speed until light and
fluffy. Beat in sugar and egg until well blended.
Stir in 1/2 cup of the chocolate chips and 1/2 cup of
the peanuts. Pour over cooled crust; spread evenly.
3. In medium microwavable bowl, microwave butterscotch chips
on High 1 minute, stirring twice, until melted and smooth.
Stir in peanut butter until smooth. Drizzle over cream
cheese mixture. Sprinkle with remaining chocolate chips and
peanuts.
4. Bake 30 to 40 minutes longer or until edge is set but
center is still slightly jiggly. Cool on cooling rack 10
minutes. Run knife around side of pan to loosen torte;
carefully remove side of pan. Cool 1 hour. Refrigerate until
chilled, about 2 hours.
5. To serve, cut torte into wedges. Drizzle 1 teaspoon
chocolate syrup onto each dessert plate. Place wedges over
syrup. Store in refrigerator.
Originally Submitted
4/21/2012
0 Out of 5 from
0 reviews
You can add this Chocolate Chip-Peanut Butter Torte recipe to your own private DesktopCookbook.