Mascarpone Chocolate Toffee Bars
My mom makes mascarpone chocolate toffee bars that she saw Giada De Laurentiis make on the Food Network channel. We make these bars every Thanksgiving but change a few of the ingredients. My family goes crazy over them! I decided to make her famous bars for Blue Chip!
- Vegetable cooking spray
- 1 lb refrigerated sugar cookie dough (recommended: Pillsbury)
- 1.4 oz Health English Toffee Bits
- ½ tsp pure vanilla extract
- 1 cup semisweet chocolate chips (recommended: Ghirardelli)
- 1 tsp vegetable oil
- 1 cup (8 oz) mascarpone cheese, room temperature
- Position an oven rack in the middle of the oven. Preheat the oven to 350°F.
- Spray a 7 x 10¾-inch nonstick baking pan with vegetable cooking spray. Lay a 6 x 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, half of the chopped chocolate-toffee candy pieces (0.7 oz) 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 12–14 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 over the chocolate mixture. Refrigerate at least 2 hours until the chocolate layer is firm.
- Peel off the parchment paper and cut into 1½ x 2-inch bars. Serve at room temperature.