Mascarpone Chocolate Toffee Bars

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My husband ate 2/3 of the pan himself. Had to bake the sugar cookie base about 10 minutes longer. May try a larger pan next time.

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I made these for my daughter's teacher and thought it was worth the splurge to use the mascarpone and Ghiradelli chocolate chips. This was so rich and decadent. I wonder if it would work in a 11 x 13 dish though to stretch it out a bit more!

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I've made these bars twice already, and my husband is already begging me to make them again. Instant classic! They are very decadent...I can't believe something so yummy was this easy to make.

My only tip is that they can be a little messy at room temperature; we like them better cold. Just a personal preference!

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I just made these tonight and I am very pleased. They are so rich and delicious! I had to use a slightly different size pan, which required a few more minutes to bake the cookie dough, but it didn't make any difference in the taste! The sides were raised up a bit, too. As soon as they were chilled the parchment paper was very easy to remove and the cookies were easily cut into squares. I especially liked the fact that the receipe called for store-bought cookie dough. How easy is that!! Also, the store I purchased the mascarpone cheese also sells sliced almonds that are already toasted!

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The combination of chocolate and mascarpone cheese makes a chocolate layer that tastes lighter than heavy chocolate. It is a rich dessert, but looks richer than it tastes. I did not have the 7" X11" pan, so I used a loaf pan from Williams-Sonoma (a little wider than most. I had to bake the sugar cookie part for about 20-22 minutes until it was golden brown. The bars of course turned out very thick, but delicious. I am going to try the chocolate mixture for chocolate covered strawberries.

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I had my husband make these for Mothers Day. They were fantastic. We are now coming up with other things to put the chocolate and mascarpone cheese mixture on. Thank you Giada for a wonderful dessert!

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If I could only have one dessert the rest of my life, this could be it! A friend made them for me, and I had to come look up the recipe. I was STUNNED that they look so easy, and particularly that they use store-bought cookie dough! It's a miracle.

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Delicious!!! Very easy . . . In answer to the question about making them ahead of time . . . I made mine the night before I served them - let them set overnight - uncovered and then cut them in serving pieces and placed back in fridge until about 1/2 hour to 1 hour before serving . . . No problems!!!

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I made this one day because I had most of the ingredients at home. They were so good, I couldn't stop eating them. Instead of the mascarpone I used cream cheese and it came out amazing. I encourage everyone to make this!!

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I made this twice once for my family and then for my son to take to school. NO complaints here we all LOVED this one. Will for sure make again. I think this would be a great holiday dessert!!!