1 Video | Photo: Mascarpone Chocolate Toffee Bars Recipe
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.
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By foodie 3
on April 08, 2013
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these were really yummy! will make these again. my family thought they were delish!
By bfiguray_11856350
Woodridge, IL
on March 09, 2013
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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
By psxm
caribbean
on December 13, 2012
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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!
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