Mascarpone Chocolate Toffee Bars

Show: Episode:

Picture of Mascarpone Chocolate Toffee Bars Recipe 1 Video | Photo: Mascarpone Chocolate Toffee Bars Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 118 Reviews
Total Time:
3 hr 13 min
Prep
18 min
Inactive
2 hr 25 min
Cook
30 min
Yield:
21 bars
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • Vegetable cooking spray
  • 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
  • 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips (recommended: Ghirardelli)
  • 1 teaspoon vegetable oil
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1/4 cup sliced almonds, toasted * see Cook's Note

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 118 reviews

  • on April 08, 2013

    Flag

    these were really yummy! will make these again. my family thought they were delish!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 09, 2013

    Flag

    Contrary to some of the other reviewers, I found that my cookie to chocolate ration was totally equal. I also needed to cook my dough closer to 17-20 minutes to get it golden brown. I made the mistake of not pushing my cookie dough down flat enough around the edges so it made a lip around the entire thing. Cute to look at but those pieces were a bit doughier. The mascarpone really lightened up what could easily have been too rich. I found that 1/4 cup of almonds was slightly overpowering in an 11x7 pan. I ended up not tasting the Heath topping too much because of it. Next time I would go a little less to bring out the Heath topping more. (I didn't buy the Heath chopped up, I just grabbed 2 bars and hand chopped it. It's basically the difference between Nestle's version and Hershey's version

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 13, 2012

    Flag

    These were great! I also had to cook my sugar cookie dough a bit longer - 20-25 minutes to get it nice light brown. I could not find any toffee bits and i didnt really know what they were so i used snickers bars cut up into tiny pieces. they came out great! I have just found some Heath toffee bits in the shops and bought a bag to try the "proper" recipe. But if it tastes anything like the first one - fantastic! I let it sit overnight in the fridge and dipped the knife in hot water to get a clean cut. Had no problems at all. Great recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.