Ingredients for Mascarpone Chocolate Toffee Bars
- Pillsbury Sugar Cookie Dough
- Heath Candy Bars
- 1 teaspoon vanilla extract
- Semi Sweet Chocolate Chips
- 1 tablespoon vegetable oil
- 8 ounces mascarpone cheese
- 1/4 cup sliced almonds
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How to Make Mascarpone Chocolate Toffee Bars
- Preheat oven to 350°F (175°C). Position rack in the center of the oven.
- Lightly grease a 7x10 inch nonstick baking pan. Line the pan with parchment paper, leaving a generous overhang on the sides for easy removal.
- In a medium bowl, combine the cookie dough (see ingredients), 1/2 cup of the chopped chocolate-toffee candy pieces, and 1 teaspoon of vanilla extract.
- Using damp fingers, press the dough evenly into the prepared pan.
- Prick the dough all over with a fork.
- Bake for 12-14 minutes, or until the crust is lightly golden brown.
- Let the crust cool completely for at least 15 minutes.
- While the crust cools, melt 1 cup of chocolate chips with 1 tablespoon of vegetable oil in a medium bowl set over a pan of simmering water. Stir until smooth and melted. Remove from heat and cool for 10 minutes.
- Whisk in 8 ounces of mascarpone cheese until the mixture is smooth and creamy.
- Spread the chocolate mixture evenly over the cooled crust.
- Sprinkle the remaining 1/2 cup chopped chocolate-toffee candy pieces and 1/4 cup sliced almonds over the chocolate layer.
- Refrigerate for at least 2 hours, or until the chocolate layer is completely firm.
- Carefully lift the bars from the pan using the parchment paper overhang.
- Cut into 1 1/2 x 2 inch bars and serve at room temperature.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
45g
Fat
16g
Carbs
6g
