Mascarpone Chocolate Toffee Bars

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 (16 ounce) package pillsbury sugar cookie dough, refregerated
• 2 (1 1/2 ounce) heath candy bars, coarsely chopped and divided in half
• 1/2 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup mascarpone cheese, room temperature
• 1/4 cup sliced almonds, toasted

Recipe

• 1 preheat oven to 350*f and position the rack in the center of the oven.
• 2 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.
• 3 in a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract.
• 4 using damp fingers, gently press the dough into the prepared pan.
• 5 using a fork, prick the dough all over. bake for 12 to 14 minutes until the crust is lightly browned. cool for 15 minutes.
• 6 place the chocolate chips and vegetable oil in a medium bowl.
• 7 place the bowl over a pan of simmering water and stir until the chocolate has melted.
• 8 cool the chocolate mixture for 10 minutes.
• 9 whisk in the mascarpone cheese until the mixture is smooth.
• 10 using a spatula, spread the chocolate mixture over the cooled crust.
• 11 sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture.
• 12 refrigerate for at least 2 hours until the chocolate layer is firm.
• 13 peel off the parchment paper and cut into 1 1/2 by 2-inch bars. serve at room temperature.