Mascarpone Chocolate Toffee Bars
"Recipe from Giada de Laurentiis' Giada at Home, featured on the episode Food & Fun."
- Ready In:
- 40mins
- Ingredients:
- 7
- Yields:
-
21 Bars
- Serves:
- 21
ingredients
- 1 (16 ounce) package Pillsbury sugar cookie dough, refregerated
- 2 (1 1/2 ounce) Heath candy bars, coarsely chopped and divided in half
- 1⁄2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- 1 cup mascarpone cheese, room temperature
- 1⁄4 cup sliced almonds, toasted
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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Reviews
-
Wow!! This is a great recipe for chocolate lovers who want something "special" without a lot of extra effort. A must try!!
