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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  • prep time 30 min
  • total time 4 hr 30 min
  • ingredients 9
  • servings 12
 

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

Steps

  • 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.
  • 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.

Nutritional information

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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:
4
*Percent Daily Values are based on a 2,000 calorie diet.