Wednesday, March 25, 2009

Chocolate Chip-Peanut Butter Torte

I know that I haven't been posting many recipes on my blog, or even comments for that matter. I've been really busy with school as of lately so I haven't found much time to cook. My cake decorating class has received all my baking attention as of recently, but I promise that I'll do better and start posting more recipes ASAP! Don't forget about me and never check my blog anymore...I'm still alive. 

 I promise you that this tastes and looks much better than my horrible picture. Unfortunately before I could take a good picture it was cut up and served, hence the bad picture. This is like a chocolate chip cookie/cheesecake blessing of goodness! I found it off I highly recommend this to anyone who likes chocolate chip cookies or cheesecake.

1 roll (16.5 oz.) Pillsbury refrigerated chocolate chip cookie dough
1 package (8 oz) cream cheese, softened (I used reduced fat and it tasted fine)
1/4 cup sugar
1 egg
1 cup mini semi-sweet chocoalte chips
1 cup chopped honey-roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavored syrup (I actually used the magic shell syrup)

Heat oven to 350 degrees. In an 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 15-18 min. or until light golden brown.
Meanwhile, in a 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 and spread evenly.
In a bowl microwave the butterscotch chips until smooth and melted. Stir in peanut butter until smooth. Drizzle over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts.
Bake 30-40 min. until edge is set but center it still slightly jiggly. Cool on cooling rack 10 min. Run knife around side of pan to loosen the torte; carefully remove side of pan. Cool 1 hour. Refrigerate until chilled, about 2 hours.
To serve, cut torte into wedges. Drizzle 1 tsp. of chocolate syrup onto each dessert plate. Place wedges over syrup. Store in refrigerator. 


Elyse said...

Olivia! We could never forget about your blog. Especially when you give us such wonderful treats like this torte. I can't wait to try it--doesn't seem too complicated, but the end result sounds fabulous! Hope school and the cake decorating class are going fabulously!

lesley said...

I couldn't forget about these tasty treats you post!! ; )

Even if you think it's a horrible picture, these look DELICIOUS to me!

5 Star Foodie said...

I love the combination of chocolate and peanut butter and this torte sounds very delicious!

apparentlyjessy said...

mmmm seems like a yummy combination! Great to see you are doing a cake decorating course, I wish we had Wilton ones here in Australia.

Jacque said...

I think it's a good thing I don't have this torte in my house right now. It would be gone in no time!

Looks delish :)