Chocolate Mascarpone Toffee Bars
 
 
Ingredients
  • 1 lb. Refrigerated Cookie Dough ( I used Pillsbury)
  • 3 Chocolate-Toffee Candy Bars (I used Skor)
  • ½ Teaspoon Vanilla Extract
  • 1 Cup Semi-Sweet Chocolate Chips (I used Ghirardelli)
  • 1 Teaspoon Vegetable Oil
  • 1 Cup Mascarpone Cheese, at room temperature
  • Non-Stick Cooking Spray
Instructions
  1. Preheat oven to 350 degrees.
  2. Get an 11" x 7" pan and spray with non-stick spray. If you can't find this size, you could always use an 8"x 8". You're cooking time will be a little longer, so adjust as necessary. I always get a disposable for this recipe since I'm usually taking it on the go. Cut a piece of parchment paper and lay across pan allowing the edges to overhang. This is going to help you easily pull the bars out and cut them. You'll thank me later for this step.
  3. Chop up the Chocolate-Toffee Candy Bars.
  4. Put the cookie dough in a bowl. Add in half of the chopped Skor bars and vanilla extract. Mix it all together.
  5. Plop the cookie dough into your pan. Wet your fingers and spread it out evenly in the pan.
  6. Prick the dough's surface with a fork several times.
  7. Bake for 12-15 minutes until the crust is lightly browned. Let the baked cookie dough cool completely.
  8. Add your chocolate chips and a little vegetable oil to a bowl. Pop it in the microwave for 30 seconds at a time, stirring each time until completely melted. Let cool for 5 minutes. Add in the mascarpone cheese and whisk until completely smooth.
  9. Spread the chocolate mixture right over the cooled cookie dough.
  10. Finish it off by sprinkling the rest of the chopped Chocolate-Toffee bars over the top.
  11. Refrigerate for at least 2 hours. Pick it up by the parchment paper to remove it from the pan and peel it off. Cut into pieces and serve at room temperature.
Notes
Recipe slightly adapted from Giada De Laurentiis and Food Network
Recipe by Sarah 'n Spice at https://sarahnspice.com/chocolate-mascarpone-toffee-bars/