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.