clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Turtle Torte

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Lisa Keys
  • Total Time: 25 minutes
  • Yield: 10 to 12 servings 1x


Award winning recipe, so good a restaurant in Colorado asked my permission to put it on their menu.



18 chocolate wafers finely crushed

3 tablespoons butter, melted, divided

16 chocolate wafers

4 ounces chopped dark or semisweet chocolate

1 3/4 cups whipping cream

1 cup halved pecans toasted

1/3 cup caramel topping

1 (8 oz) package cream cheese, softened

1-cup creamy peanut butter

1 1/4 cups confectioners' sugar

1/2 teaspoon vanilla


  1. Combine crushed chocolate cookies and 2 tablespoons melted butter; press mixture on bottom of a 9-inch spring form pan. Stand 16 cookies around edge of pan, slightly overlapping and pressing into crumb mixture on bottom of pan. Bake chocolate cookie crust at 350" for 5 minutes; cool.
  2. Stir together chocolate, 1/4 cup whipping cream, and 1 tablespoons butter in a small saucepan over medium-low heat, cook, stirring constantly, until chocolate melts and mixture is smooth. Remove 2 tablespoons chocolate mixture, and place in a small zip-top plastic bag (or squeeze bottle). Pour remaining chocolate mixture evenly over cookie crust in pan.
  3. Arrange pecans in an even layer on chocolate layer in pan.
  4. Spread butterscotch-caramel topping evenly over pecans, starting from center, leaving a 1-inch border around outer edge of crust. (Be sure to leave this border; if not, the caramel will ooze out of the torte.)
  5. Beat cream cheese, peanut butter, confectioners sugar and vanilla at medium-high speed with an electric mixer until well blended. Decrease speed to low, and gradually add remaining 1 1/2 cups cream. When cream is incorporated increase speed to high and beat for 1 minute or until mixture is thick and creamy. Spread cream cheese mixture evenly over caramel layer.
  6. Snip a tiny hole in 1 corner of chocolate-filled zip-top plastic bag, and drizzle chocolate over mixture in pan.
  7. Cover and chill at least 4 hours or overnight. Just before serving remove pan sides.
  8. For easy slicing use a warm knife.
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Category: dessert
  • Method: oven
  • Cuisine: American