Chocolate Mascarpone Toffee Bars

Note the finished bars should be refrigerated for at least 2 hours so plan ahead.

Preheat oven to 350 F. 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 pan for this recipe since I’m usually taking it on the go. Cut a piece of parchment paper and lay it 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.

Chop up the chocolate-toffee candy bars (I used Skor bars). Set aside.

Put the cookie dough in a bowl. Add half of the chopped Skor bars and the vanilla extract. Mix it all together. Plop the cookie dough into your pan. Wet your fingers and spread it out evenly in the pan. Prick the dough’s surface with a fork several times.

Bake for 12-15 minutes until the crust is lightly browned. Remove from oven. Let the baked cookie dough cool completely.

Add your chocolate chips and vegetable oil into a bowl. Pop it in the microwave for 30 seconds at a time, stirring each time until completely melted. Let it cool for 5 minutes. Add the mascarpone cheese and whisk until completely smooth. Spread the chocolate mixture right over the cooled cookie dough.

Finish it off by sprinkling the rest of the chopped chocolate-toffee bars over the top. 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.

Recipe slightly adapted from Giada De Laurentiis and Food Network.