Mascarpone Chocolate Toffee Bars
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
53
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 tsp
Pure Vanilla Extract1 tsp
Vegetable OilDirections:
1
Watch how to make this recipe
2
Position an oven rack in the middle of the oven
3
Preheat the oven to 350 degrees F
4
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray
5
Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides
6
Spray the parchment paper lightly with cooking spray
7
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract
8
Using damp fingers, gently press the dough into the prepared pan
9
Using the tines of a fork, prick the dough all over
10
Bake for 12 to 14 minutes until the crust is lightly browned
11
Cool for 15 minutes
12
Place the chocolate chips and vegetable oil in a medium bowl
13
Place the bowl over a pan of simmering water and stir until the chocolate has melted
14
Cool the chocolate mixture for 10 minutes
15
Whisk in the mascarpone cheese until the mixture is smooth
16
Using a spatula, spread the chocolate mixture over the cooled crust
17
Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture
18
Refrigerate for at least 2 hours until the chocolate layer is firm
19
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars
20
Serve at room temperature
21
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet
22
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned