Chocolate Peanut Butter Torte
Ingredients
- 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)
Instructions
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.