Wednesday, November 18, 2009

Marscarpone Chocolate Toffee Bars

My friend Amelia made these delectable cookie bars for a book club I went to a couple weeks ago. I asked her for the recipe right away. These bars are easy to make and just a heads up - they are addictive. Do not make them without having people to share them with or you might make yourself ill, as I did, by consuming them in mass quantities over the past few days. Seriously, I need to start choosing some healthy things to post on here or I am going to be 15 lbs heavier by years end. And just to let everyone know, I do make normal, healthy meals for my family, but I love to bake. So maybe I will just need to up my time at the gym and share my treats with everyone I know, just leaving one (or two) for myself.

Marscapone Chocolate Toffee Bars
Adapted from Giada DeLaurentiis

1 lb. refrigerated Pillsbury sugar cookie dough
2 1.4 oz. Heath or Skor bars, coarsely chopped
1/2 tsp. pure vanilla extract
1 c. semi sweet chocolate chips
1 tsp. vegetable oil
1 c. (8 oz) marscapone cheese, room temperature
1/4 c. sliced, toasted almonds
Preheat oven to 350. Place oven rack in the center of the oven.

Spray a 9 x 13 pan with cooking spray. Place a piece of parchment paper large enough for the paper to fall over the outside of the pan. Spray the parchment paper with cooking spray. In a medium bowl combine the cookie dough, vanilla and one chopped toffee bar. Using damp fingers, press the cookie dough evenly into the bottom of the pan. Using a fork, prick the dough all over. Bake for 12 to 14 minutes or until the edges are lightly browned. Cool for 15 minutes.

Place the chocolate chips in a large glass measuring cup with the vegetable oil. Microwave for 2 minutes or until melted. Cool for 10 minutes. Whisk in marscapone cheese until smooth. Using a spatula, spread chocolate mixture evenly over cooled cookie dough. Sprinkle the remaining chopped toffee bars and toasted almonds over the chocolate. Refrigerate for at least 2 hours or until firm.

Pull bars out of pan by parchment paper and cut. Serve at room temperature.

*To toast almonds place on a cookie sheet at 350 for 3-5 minutes or until lightly browned.

*Option: The original recipe calls for the bars to be made in a 7 X 11 pan, which makes larger, more rich bars.

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