Chocolate Toffee Mascarpone bars
By BLampe21
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Ingredients
- Non stick cooking spray
- Pillsbury refrigerated sugar cookie dough
- 2 (1.4 oz) Heath candy bars, coarsely chopped
- 1/2 tsp vanilla extract
- 1/4 C sliced almonds, toasted
- 1 C Ghiradelli semi sweet chocolate chips
- 1 tsp vegetable oil
- 8 oz mascarpone cheese, room temperature
Details
Level of difficulty Average
Cooking time 12mins
Cost Average budget
Preparation
Step 1
Preheat oven to 350. Spray a 7 x 10" non stick baking pan with non stick cooking spray. Lay a piece of parchment paper in the pan, allowing excess to hang over sides. Spray parchment paper with non stick cooking spray.
Step 2
In a medium bowl, combine the cookie dough, 1/2 of the chopped candy bar 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 12-14 minutes, until the crust is lightly browned. Cool for 15 minutes.
Step 3
Place the chocolate chips and vegetable oil in a medium glass bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture 10 minutes. Whisk in the mascarpone cheese until mixture is smooth.
Step 4
Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the toasted almonds over the chocolate mixture. Them sprinkle the remaining candy bar pieces over the almonds.
Step 5
Refrigerate at least 2 hours, until the chocolate layer is firm. Peel off the parchment paper and cut into 1 1/2 x 2" bars.
Place the almonds in a single layer on a baking sheet. Bake on 350 for approximately 6 minutes. If you start to smell the aroma of almonds toasting, take them out immediately or they will burn.
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