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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 131.5
  • Total Fat: 8.1 g
  • Cholesterol: 13.5 mg
  • Sodium: 66.2 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 1.4 g

View full nutritional breakdown of Mascarpone Chocolate Toffee Bars calories by ingredient
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Mascarpone Chocolate Toffee Bars

Submitted by: JDMROSA

Introduction

A Giada De Laurentis recipe. A Giada De Laurentis recipe.
Number of Servings: 32

Ingredients

    * Vegetable cooking spray
    * 1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
    * 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

Directions

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

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. (If using a different size pan, you may need to adjust baking time.)

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 32 bars. Serve at room temperature.

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.

Number of Servings: 32

Recipe submitted by SparkPeople user JDMROSA.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I've made these before and invest in the mascarpone, it is not as good with cream cheese or any other version of it! - 5/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    This is a yummy recipe and not too bad on the waistline. - 5/23/09

    Was this review helpful?   yes  No