Chocolate Toffee Mascarpone Bars
This dessert is decadence at its best! Sugar cookies, Skor bars, mascarpone cheese, and chocolate……..what more could you want?!?!?!
These little bars are perfect for entertaining because everyone can just snatch 2 or 3 and there’s not a lot of clean-up (always a good thing)! Plus, kids L-O-V-E them! Oh, who am I kidding, you’ll L-O-V-E them, too! If there’s a nut allergy, though, then you may not want to use Skor or Heath bars; chocolate chips or M ‘n’ Ms work great, too!
Chocolate Toffee Mascarpone Bars (Giada de Laurentiis)
- 1 lb. refrigerated sugar cookie dough
- 2 Skor bars, chopped
- 1/2 tsp. vanilla extract
- 1 c semi-sweet chocolate chips
- 1 tsp. veg. oil
- 8 oz mascarpone cheese
Start by combining half the Skor bars, the vanilla, and the thawed cookie dough.
Then, spray a 9×9 baking dish with cooking spray, line it with parchment paper, and spray it again. Spread the cookie dough into an even layer, prick it with a fork, and bake at 350 degress for 12-14 minutes.
Now, this is mascarpone cheese. It’s a sweet Italian cream cheese and really adds a lovely flavor to this dessert. If you can’t find it, just use cream cheese. Melt the chocolate and the oil together in a double boiler, and let cool for 10 minutes. Then, whisk in the mascarpone cheese.
When the dough comes out of the oven, let it cool for 15 minutes.
Then, pour the chocolate on and sprinkle with the remaining Skor bars. Refrigerate for at least 2 hours before cutting and serving.