Peanut Butter-Turtle Torte

By ezunich

Ingredients

• 18 chocolate wafer cookies, finely crushed
• 2 tbs butter, melted
• 16 chocolate wafer Cookies
• 1 1/2 cups Semi-Sweet Chocolate Morsels
• 2 cups whipping cream, divided
• 2 tbs butter
• 1 cup pecan halves, toasted
• 1/2 cup butterscotch caramel topping
• 1 (8 oz pkg) cream cheese, softened
• 1 cup creamy peanut butter
• 1 1/4 cup powdered sugar

Preparation

Step 1

Combine crushed chocolate cookies and melted butter. Press mixture on bottom of a 9-inch springform pan. Stand 16 cookies round edge of pan, slightly overlapping and pressing into crumb mixture on bottom of pan.

Bake chocolate cookie crust at 350° for 5 minutes; cool.

Stir together morsels, 1/2 cup whipping cream, and 2 tablespoons butter in a small saucepan over medium-low heat, and cook, stirring constantly, until chocolate melts and mixture is smooth. Remove 2 tablespoons chocolate mixture, and place in a small ziptop plastic bag. Pour remaining chocolate nixture evenly over cookie crust in pan, and chill 30 minutes or until chocolate layer is firm.

Arrange pecans in an even layer on chocolate layer in pan. Spread butterscotch-caramel topping evenly over pecans. startng from center, leaving a 1-inch border around outer edge of crust. (Be sure to leave his border; if not, the caramel will ooze out of the torte). Chill at least 5 minutes.

Beat cream cheese, peanut butter and confectioners sugar at medium-high speed with an electric mixer until well blended. Increase speed to high and gradually add remaining 1 1/2 cups cream, beating 1 1/2 minutes or until mixture is thick and creamy.

Spread cream cheese mixture evenly over butterscotch-carmel layer. Snip a tiny hole in 1 corner of chocolate-filled zip top plastic bag and drizzle chocolate over mixture in pan. Cover and chill at least 8 hours or overnight.

Remove sides of pan just before serving; serve immediately.