Chocolate Peanut Butter Torte
Here’s a heavenly (or sinful, depending on how you look at it) little number that’s sure to satisfy every salty, sweet, chewy, gooey, crunchy craving. It’s best described as a chocolate chip cookie, peanut butter cup, cheesecake hybrid. Oh yeah! Three delicious sweet treats harmoniously blended into one.
I used to make this torte every time family came to visit. Then somewhere along the way the recipe got buried and forgotten. That was until a couple of weeks ago when I went flipping through my overstuffed “Dessert” file in search of something new to serve at our end of the season crawfish boil. There it was. My handwritten notes from a decade ago (you know I date everything) for the “big hit” Chocolate Peanut Butter Torte. I hope it becomes a big hit with your family too.
Chocolate Peanut Butter Torte Recipe
Print Recipe
1 16.5-ounce package refrigerated chocolate chip cookie dough
1 8-ounce package cream cheese, softened
1/4 cup sugar
1 egg
1 cup semisweet chocolate chips, divided
1 cup honey roasted peanuts, divided
1 cup butterscotch chips
1/2 cup creamy peanut butter
Good quality chocolate syrup, for garnish (I use Ghirardelli)
Preheat oven to 350 degrees F. Press cookie dough into bottom of ungreased 9-inch springform pan. Bake until light golden brown, 12-15 minutes. Cool on wire rack for 10 minutes. Meanwhile, in the bowl of an electric mixer with paddle attachment, beat cream cheese on medium speed until light and fluffy. Add sugar and egg and beat until well-blended. Stir in 1/2 cup chocolate chips and 1/2 cup peanuts. Pour over cooled crust and spread evenly. Place butterscotch chips in a microwave-safe bowl and microwave on high until melted, 1 to 1 1/2 minutes, stirring every 30 seconds. Add peanut butter to butterscotch chips and stir until smooth; spread over cream cheese mixture. Sprinkle top with remaining chocolate chips and peanuts. Return to oven and bake until edges are set but center is still slightly jiggly, 30-40 minutes. Cool on wire rack for 1 hour then cover and refrigerate for at least 2 hours. Garnish each serving with a drizzle of chocolate syrup. Makes 8-10 servings.
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