Mascarpone Chocolate Toffee Bars

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“Recipe from Giada de Laurentiis' Giada at Home, featured on the episode Food & Fun.”
21 Bars

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


  1. Preheat oven to 350*F and position the rack in the center of the oven.
  2. 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.
  3. In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract.
  4. Using damp fingers, gently press the dough into the prepared pan.
  5. Using a fork, prick the dough all over. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
  6. Place the chocolate chips and vegetable oil in a medium bowl.
  7. Place the bowl over a pan of simmering water and stir until the chocolate has melted.
  8. Cool the chocolate mixture for 10 minutes.
  9. Whisk in the mascarpone cheese until the mixture is smooth.
  10. Using a spatula, spread the chocolate mixture over the cooled crust.
  11. Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture.
  12. Refrigerate for at least 2 hours until the chocolate layer is firm.
  13. Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

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