Toffee Bars!

MASCARPONE CHOCOLATE TOFFEE BARS

Recipe adapted from Giada De Laurentiis via foodnetwork.com
Makes about 21 Bars

INGREDIENTS
1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips (recommended: Ghirardelli)
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
1/4 cup sliced almonds, toasted*

Method

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

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 the tines of a fork, prick the dough all over. Bake for about 20 minutes, or until the crust is lightly browned. Once removed from oven, gently press down any high parts of the cookie with the back of a spoon. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium microwave safe bowl. Heat chocolate and oil for 45 seconds in microwave. Remove and stir chocolate. Heat chocolate again for 15 seconds. Remove and stir until all chocolate is 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.

* To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.


http://thegreatcakecompany.blogspot.com/2011/09/mascarpone-chocolate-toffee-bars.html