1 pound refrigerated sugar cookie dough (rec. Pillsbury)
2 (1.4 oz) Heath or Skor candy bar, coarsely chopped
(or Heath bits with chocolate)
1 c. chocolate chips
1 c. mascarpone cheese (8 oz.) at room temp.
1/4 c. slivered almonds, toasted
Position oven rack in middle. Preheat oven to 350.
Spray 7 X 10 3/4 pan with cooking spray.
Using damp fingers, press cookie dough into pan. Prick the dough all over with tines of a fork. Bake 12-14 minutes or until dough it lightly browned. Cool for 15 minutes.
Place the chocolate chips in a 2-cup measuring cup. Microwave for 1 minute on high; stir; microwave again in 30 minute intervals, stirring after each until chocolate is melted. Whisk in mascarpone cheese until the mixture is smooth. Using a spatula, spread mixture over the cooled crust. Sprinkle chocolate-toffee candy pieces and almonds over the chocolate mixture. Refrigerate for at least 2 hours, or until the chocolate layer is firm. Cut into squares and serve.