Wednesday, September 30, 2009

Mascarpone Chocolate Toffee Bars

If you need an impressive dessert recipe look no further, Mascarpone Chocolate Toffee Bars are the BEST, and they are so easy to make!! I took them to a party recently and the host of the party told everyone not to eat them because she wanted them all for herself. They were so good that I didn't have time to take a picture of them. This recipe was found on

  • 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


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.

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