Thursday, May 6, 2010

Mascarpone Chocolate Toffee Bars

I know I say this every time, but you really should make these.

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They have a chewy sugar cookie base... with chocolate toffee bar chunks mixed in there too...

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and a creamy, chocolatey, decadent, top layer, sprinkled with the rest of the chocolate toffee pieces and roasted almond slices..... am I in heaven?

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Oh my goodness.......

They are very, very decadent and rich. I would compare them to brownies. I cut them into small pieces because they were so very rich, and I stored them in the refrigerator because the chocolate/mascarpone layer got a little melty when left out at room temperature. I personally thought they were better served chilled, straight out of the fridge. Perfect for that late night chocolate craving...

Warning: I had some trouble with the pan that she is recommending for baking these. I did not have this particular size pan, nor did many people who commented on the recipe on I used my stoneware 7 1/2" x 11 1/2" shallow baking dish. Many people who reviewed the recipe complained that her baking time was not near enough to bake the cookie layer completely through. I agree. 12 minutes was a joke. The cookie dough was practically raw. I believe that I put the pan back in the oven for another 8 or so minutes, but it will depend on what size pan you're using, and also I assume on whether the pan is metal, glass, stoneware, etc as well. I kept a really close eye on the pan after about 15 minutes and checked on it in 3-4 minute intervals until the top was a golden brown and looked done. Then do the whole toothpick maneuver to make sure. It's just sugar cookie dough, not rocket science people..... wing it.

Recipe adapted from Giada De Laurentiis and

Vegetable cooking spray
1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (Skor or Heath)
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
1/4 cup sliced almonds, toasted * see Cook's Note
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 12 to 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 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.
*Cook's Note: 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.

1 comment:

  1. may make these...but it's your fault if I eat them all ;)
    happy weekend~