Chocolate Chip-Peanut Butter Torte

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

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Servings 12

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( 113 ) Ratings

113 Ratings

5 Stars 14%

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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

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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

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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;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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bakermom51

report Posted Feb. 12, 2013 7:03 PM

I made this recipe today and I have to say it is excellent. The only thing I did differently was to use PEANUT BUTTER chocolate chip cookie dough. I microwaved the butterscotch chips for 30 sec, added the peanut butter, microwaved 30 sec more and stirred til smooth. Things tend to bake fast in my oven, so I used the minimum baking times. Very good and very rich!

kittyk10

report Posted Apr. 26, 2012 3:42 PM

Way too rich for our tastes! Also, the butterscotch chips did not melt properly..not sure how butterscotch fits into a choc-peanutbutter recipe anyway..

jennagiunta

report Posted Apr. 21, 2012 6:28 PM

Made it for my Husbands Birthday and everyone loved it! Easy and sooo delicious!

tammyelstad

report Posted Jun. 14, 2011 4:15 PM

I made this exact according to the recipe, brought a batch to work and also brought a batch to a BBQ. Everyone gobbled them up. They are sooo delicious, I can't wait to make them again. They were so easy to make. I would definitely recommend making them for your friends and family. Everyone was impressed.

suzsim

report Posted May. 12, 2011 10:54 PM

...it's just a recipe...