Chocolate Chip Peanut Butter Torte

Chocolate Chip Peanut Butter Torte

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    roll refrigerated cho chip cookies

  • 1

    block scream cheese, softened

  • ¼

    c sugar

  • 1

    egg

  • 1

    c chocolate chips

  • 1

    c butterscotch chips

  • ¼

    c peanut butter

  • ¼

    c chocolate syrup

Directions

1. Heat over to 350. In ungreased 9 in springform pan, break up cookie dough. Press dough evenly into pan to form a crust. Bake 15-18 mins. Cool for 10 mins. 2. Beat cream cheese on medium speed until light and fluffy. Beat in sugar and egg untl well blended. Stir in 1/2 c of choc chips. Pour over cooled crust; spread evenly. 3. In medium bowl, microwave butterscotch chips on high 1 min, stirring twice until until melted and smooth. Stir in PB until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining choc chips. 4. Bake 30-40 mins or until edge is set, but cente is still jiggly. Cool on cooling rack 10 mins. Run knife around side of pan to loosen torte; carefully remove side of pan. Cool 1 hour. Refrigerate at least 2 hourss. 5. To serve, cut torte into wedges. Drizzle choc syrup on plat, nd place wedge on top. Store in refrigerator.


Nutrition

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