Mascarpone Chocolate Toffee Bars Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetable Cooking Spray
1 lb. Refrigerated Pillsbury Sugar Cookie Dough
2 - 1.4 oz. Skor Chocolate - Toffee Candy Bars (coarsely chopped)
1/2 tsp. Pure Vanilla Extract
1 c. Semisweet Chocolate Chips
1 tsp. Vegetable Oil
1 c. (8 oz.) Mascarpone Cheese
1/4 c. Sliced Almonds
Parchment Paper
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Directions: |
Directions:Mascarpone should be at room temperature
Position rack in the middle of the oven
Preheat oven to 350º
Spray a 7 x 10 3/4" nonstick baking pan with vegetable cooking spray
Lay a 6 x 18" piece of parchment paper in the pan allowing excess to overhang the sides; lightly spray the paper
Toast almonds - arrange in a single layer and bake 350º for 8 - 10 minutes until lightly browned
In a medium bowl, combine the cookie dough and 1/2 of the chopped 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 12 - 14 minutes until the crust is lightly browned
Cool for 15 minutes
Add the chocolate chips and vegetable oil to a medium bowl; place 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 candy pieces and sliced almonds over the chocolate mixture
Refrigerate at least 2 hours until the chocolate layer is firm
Peel off the parchment paper and cut into 1 1/2 in. x 2" bars |
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Number Of
Servings: |
Number Of
Servings:21 bars |
Preparation
Time: |
Preparation
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