1 roll Pillsbury refrigerated chocolate chip cookies
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semi-sweet chocolate chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup
Instructions
Heat oven to 350 degrees. Break up cookie dough into ungreased 9 inch springform pan. Press in bottom to form crust. Bake 15-18 mins or until light golden brown. Cool 10 mins. Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add sugar and egg; beat until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over crust; spread evenly.
In medium microwaveable bowl, microwave butterscotch chips on High 1 min, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining 1/2 cup chocolate chips and 1/2 cup peanuts.
Bake 30-40 mins longer or until edges are set but center in still slightly jiggly. Cool on cooling rack 10 mins. Run knife around side of pan to loosen; carefully remove side of pan. Cool 1 hour. Refrigerate about 2 hours or until completely cooled. To serve, cut torte into wedges. Drizzle 1 tsp chocolate syrup onto each dessert plate. Place wedges over syrup. Store leftovers in refrigerator.
Originally Submitted
9/9/2010
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