Mascarpone Chocolate Toffee Bars

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READY IN: 40mins
SERVES: 21
YIELD: 21 Bars
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) package Pillsbury sugar cookie dough, refregerated
  • 2
    (1 1/2 ounce) Heath candy bars, coarsely chopped and divided in half
  • 12
    teaspoon vanilla extract
  • 1
    cup semi-sweet chocolate chips
  • 1
    teaspoon vegetable oil
  • 1
    cup mascarpone cheese, room temperature
  • 14
    cup sliced almonds, toasted
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DIRECTIONS

  • Preheat oven to 350*F and position the rack in the center of the oven.
  • Spray a 7x10.75 inch nonstick baking pan. Lay a piece of parchment paper, making sure the side overhang quite a bit, so you can just pull on the sides to take the bars out. Spray the parchement paper.
  • 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 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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