Mascarpone Chocolate Toffee Bars

Ingredients

• 0.3 cup almonds toasted sliced
• 2.8 ounces chocolate-toffee candy bars divided coarsely chopped recommended: Skor
• 8 ounces mascarpone cheese at room temperature
• 1 pound sugar cookie dough refrigerated recommended: Pillsbury
• 1 cup semi chocolate chips recommended: Ghirardelli
• 0.5 teaspoon vanilla extract pure
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• baking pan
• spatula

Directions

1. Watch how to make this recipe.
2. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
3. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray.
4. 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.
5. 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.
6. Bake for 12 to 14 minutes until the crust is lightly browned. Cool for 15 minutes.
7. Place the chocolate chips and vegetable oil in a medium bowl.
8. Place the bowl over a pan of simmering water and stir until the chocolate has melted. Cool the chocolate mixture for 10 minutes.
9. Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust.
10. 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.
11. Peel off the parchment paper and cut into 1 1/2 by 2-inch bars.
12. Serve at room temperature.
13. *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet.
14. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.