Mascarpone Chocolate Toffee Bars Recipes
MASCARPONE CHOCOLATE TOFFEE BARS
Make and share this Mascarpone Chocolate Toffee Bars recipe from Food.com.
Provided by Starshine Michelle
Categories Bar Cookie
Time 40m
Yield 21 Bars, 21 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F and position the rack in the center of the oven.
- Spray a 7x10.75 inch nonstick baking pan. Lay a piece of parchment paper, making sure the side overhang quite a bit, so you can just pull on the sides to take the bars out. Spray the parchement paper.
- 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 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.
Nutrition Facts : Calories 162.3, Fat 8.9, SaturatedFat 3.4, Cholesterol 8.4, Sodium 104.7, Carbohydrate 20.5, Fiber 0.8, Sugar 11.5, Protein 1.6
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- Preheat oven to 350F and line a 7 X 10 3/4 baking pan with foil and grease with nonstick cooking spray.
- In a large bowl combine cookie dough and 1/3 cup of chocolate toffee bits and vanilla extract. Press into prepared pan, using wet fingers press until even. Prick the dough all over with a fork and bake for 18-23 minutes or until golden brown. Place on wire rack to cool.
- In a medium bowl combine chocolate chips and vegetable oil. Place the bowl over the pan of a simmering water, so that the bowl is not touching the water. Mix chocolate and oil until all chocolate is melted. Take the bowl off of the water-filled pan and set aside to cool for 10-15 minutes.
- Take the bowl of melted chocolate and whisk in the mascarpone cheese until the mixture is smooth. 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.
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- Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake for 20 minutes, until top and edges are golden and set. Transfer to a wire rack and cool completely.
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