Chocolate Chip-peanut Butter Torte

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 1 (18 ounce) roll refrigerated chocolate chip cookie dough
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 cup miniature semisweet chocolate chips
• 1 cup honey-roasted peanuts
• 1 cup butterscotch chips
• 1/4 cup peanut butter
• 1/4 cup chocolate flavored syrup
• garnish fresh mint leaves (optional)

Recipe

• 1 heat oven to 350°f.
• 2 break up cookie dough into ungreased 10" or 9" springform pan.
• 3 press in bottom to form crust.
• 4 bake 15-18 minutes or until golden brown.
• 5 remove partially baked crust from oven.
• 6 cool 10 minutes.
• 7 meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy.
• 8 add sugar and egg; beat until well blended.
• 9 stir in 1/2 cup of chocolate chips and 1/2 of the peanuts; with wooden spoon or rubber spatula.
• 10 pour over cooled crust; spread evenly.
• 11 in medium microwaveable bowl, microwave buttersctch chips on high 1 minute, stirring twice, until melted and smooth.
• 12 stir in peanut butter until smooth.
• 13 drizzle over cream cheese mixture.
• 14 sprinkle with remaining chocolate chips and peanuts.
• 15 return to oven; bake 30-40 longer or until edge is set but center is still slightly jiggly.
• 16 cool on wire rack 10 minutes.
• 17 run knife around side of pan to loosen; carefully remove sides of pan.
• 18 cool 1 hour.
• 19 refrigerate 2 hours or until completely cooled before serving.
• 20 to serve, cut torte into wedges.
• 21 drizzle 1 teaspoon chocolate syrup onto each dessert plate.
• 22 place wedges over syrup.
• 23 garnish with mint leaves.