Recipe

		Mascarpone Chocolate Toffee Bars
		Serving Size - 15
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

Vegetable cooking spray

COOKIE DOUGH:

1/2 C Butter, softened

3/4 C Sugar

1 Egg

1 1/4 C Flour

1 tsp Cream of Tartar

1/2 tsp Baking Soda

1/4 tsp Salt

2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)

1/2 teaspoon pure vanilla extract

1 cup semisweet chocolate chips

1 teaspoon vegetable oil

1 cup (8 ounces) mascarpone cheese, at room temperature

1/4 cup sliced almonds, toasted

TO MAKE COOKIE DOUGH: In a large bowl cream together butter, 3/4 C sugar until smooth. Mix in egg. Combine flour, cream of tartar, baing soda and salt. Stir in the creamed mixture until just blended. Pre-heat over to 350 degrees. Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray. 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. 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. 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. *Cook's Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.