Mascarpone Chocolate Toffee Bars

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I made a batch of these and everyone including the kids loved them..
Just a question is it possible to make these without the mascarpone cheese?

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I would like to bring this on the 6 hour trip...do you think maybe freezing them to travel would be a good idea? Any other ideas for making them travel proof?

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These bars are absolutely PHENOMENAL!!!! So amazing............I didn't even have any left after serving them!!! This will definitely be a recipe to keep forever....

So...here are some things I had to tweak a bit...I didn't have a pan the size that this recipe calls for so I used an 8x8 pan and increased the tme to about 22-25 minutes. Also, I forgot to fork the dough before I put it in the oven but it didn't rise like she said it would during the show. SO no issues with forgetting to do that...I would do it next time though because she said so: Also, I couldn't find skor nor heath bars at my grocery store so I bought Heath bit o' toffee bits. I put a little more of the toffee in the dough per recommendations in other reviews. I used mascarpone (not regular cream cheese and ghiradelli milk chocolate chips... I really feel mascarpone makes a difference if you can find it. Also, I only put the toffee bits on top of the chocolate (not a fan of nuts. Definitely need to put in fridge for AT LEAST 2 hours... and then they are perfect and easy to cut with a knife: ENJOY!!!!!!!!!!!!

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I wanted to try this recipe because it looked easy and my in-laws were coming for dinner. It was really easy. I really, really liked the silkiness of the mascarpone cheese with the chocolate. It's really terrific. The one thing I didn't really like, and this is just my preference. Nothing to do with the recipe. I didn't enjoy the crunch from the toffee bars and nuts on top of the bars. I would probably just use one toffee bar and grind up some honey roasted nuts and sprinkle them on. Other than that, it's a winner in my book.

Thanks,
Toni La Forge

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My family gave these rave reviews! The crust did take longer to bake than called for in the recipe however. 20 minutes at 350 degrees in my oven, I substituted soft cream cheese for the Mascarpone and the result was perfectly delicious. Also, i couldn't find Skor bars, so used Toffee bits instead, and that was successful also. This is a very impressive cookie for sure!

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This was really rich, delicious and so yummy! I didn't add the almonds because my husband doesn't like them, but even without them, it was still really great! We will make these again...and soon : Thank you!

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OMG!! These are soooo good! I have also made them with chocolate chip cookie dough and I think they might be even better. Try using a really good chocolate - I use Lindt or Guittard medium-dark (like 60% or so and it is wonderful. I use two candy bars in the crust and two in the topping. Amazing!

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This is my new "go-to" dessert when I need something quick. Everybody loves it! I do use a jelly roll sheet so the cookie dough is thinner, so I use the cooking time she recommends.

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I've love to make these as they look so delicious, but we can't buy prepared sugar cookie dough here in Australia. What alternatives can I use?

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The textures and flavors in this recipe are fantastic! They are really easy to make and I like to serve them just a bit chilled. I couldn't find Skor bars so used Heath candy bars instead and doubled the chocolate chips (I used milk chocolate chips instead of semi-sweet. It's true that I had to bake the sugar cookie base longer than indicated, but it's not that big a deal - just make sure a knife comes out clean and you'll know it is done. As always, another GREAT Giado recipe!