Shelly's Recipe

CHOCOLATE CHIP PEANUT BUTTER TORTE

Category: Tortes

1 roll refrigerated chocolate chip cookies
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature chocolate chips and butterscotch chips
1/4 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 inch springform pan. Press in bottom to form 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 1/2 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 center is still slightly jiggly. Cool on wire rack 10 minutes. Run knife around side of pan to loosen; carefully remove side of 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 refrigerator. Serves 12