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Category: Tortes
Prep Time: Cook Time: Total Time:
1 roll refrigerated chocolate chip cookies
1 (8 oz) pkg cream cheese, softened
¼ cup sugar
1 egg
1 cup miniature chocolate chips and butterscotch chips
¼ cup peanut butter and chocolate syrup
1 cup chopped honey-roasted peanuts
Preheat oven to 350. Break up cookie dough into an ungreased 9 or 10” springform pan. Press in the bottom to form a crust. Bake 15-28 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in a bowl, beat cream cheese until light and fluffy. Add sugar and egg; beat until well blended. Stir in ½ cup chocolate chips and peanuts. Pour over cooled crust and spread evenly.
In a bowl, microwave butterscotch chips on high for 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. Bake 30-40 minutes or until edges are set but the center is still slightly jiggly. Cool on wire rack 10 minutes. Run a knife around side of pan to loosen; carefully remove side of the pan. Cool 1 hour. Refrigerate until completely cooled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 tsp chocolate syrup onto each dessert plate. Place wedges over syrup. Store leftovers in the refrigerator. Serves 12
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CHOCOLATE CHIP PEANUT BUTTER TORTE
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Category: Tortes
Prep Time: Cook Time: Total Time:
1 roll refrigerated chocolate chip cookies
1 (8 oz) pkg cream cheese, softened
¼ cup sugar
1 egg
1 cup miniature chocolate chips and butterscotch chips
¼ cup peanut butter and chocolate syrup
1 cup chopped honey-roasted peanuts
Preheat oven to 350. Break up cookie dough into an ungreased 9 or 10” springform pan. Press in the bottom to form a crust. Bake 15-28 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in a bowl, beat cream cheese until light and fluffy. Add sugar and egg; beat until well blended. Stir in ½ cup chocolate chips and peanuts. Pour over cooled crust and spread evenly.
In a bowl, microwave butterscotch chips on high for 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. Bake 30-40 minutes or until edges are set but the center is still slightly jiggly. Cool on wire rack 10 minutes. Run a knife around side of pan to loosen; carefully remove side of the pan. Cool 1 hour. Refrigerate until completely cooled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 tsp chocolate syrup onto each dessert plate. Place wedges over syrup. Store leftovers in the refrigerator. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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