Chocolate Chip-Peanut Butter Torte

Refrigerated cookie dough forms the tender crust of this rich dessert topped with crunchy honey-roasted peanuts.

–

Save & Share

Servings 12

false

( 113 ) Ratings

113 Ratings

5 Stars 14%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

574721bc-3972-47c9-bb0b-e83748b8198e

ingredients 9
Prep Time 30 min
Total Time 4 hr 30 min

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.

EXPERT TIPS

toggle

Expert Tips

Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 280),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 14g, 14% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 45mg; 45%;
Sodium: 270mg; 270%;
Total Carbohydrate: 56g; 56%
(Dietary Fiber 2g 2% Sugars 42g 42% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 1/2 Fat;