Chocolate Chip-Peanut Butter Torte
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- Level: Intermediate
- Total: 5 hr
- Prep: 30 min
- Cook: 4 hr 30 min
- Yield: 12 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 441
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 57 mg
- Sodium
- 231 mg
- Level: Intermediate
- Total: 5 hr
- Prep: 30 min
- Cook: 4 hr 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 441
- Total Fat
- 30 g
- Saturated Fat
- 13 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 57 mg
- Sodium
- 231 mg
Ingredients
Directions
- Heat oven to 350 degrees 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.
- 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.
- In medium microwavable bowl, microwave butterscotch chips uncovered 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.
- 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.
- To serve, cut torte into wedges. Drizzle 1 teaspoon chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator.
- Using miniature chocolate chips makes it easier to distribute the chips evenly; it also makes the dessert easier to cut.
