Wednesday, May 30, 2012

Chocolate Toffee Bars

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.

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