Mascarpone Chocolate Toffee Bars

Learn how to make these simple and easy mascarpone chocolate toffee bars. Start with some store-bought cookie dough then top them with a mascarpone chocolate ganache, roasted almonds, and toffee bits.

I found myself with an abundance of mascarpone cheese. I made my tiramisu recipe but still had plenty to use up and I wasn't sure what to make until I saw this recipe. It used a roll of sugar cookie dough and mascarpone. Perfect.

What a wonderful bar, Toffee, Almonds, Sugar Cookies, Mascarpone & Chocolate make an excellent bar. The crunch of the toasted almonds and sweet toffee bits against the creamy chocolate mascarpone mixture over a chewy sugar cookie base makes a texture lovers dream.

Ingredients

You're gonna need:

• Refrigerated Sugar Cookie Dough. You can use a log of cookie dough or the pre-portioned cookie dough- you just need 1lb.
• Pure Vanilla Extract. I like to add a little to the cookie dough for a sweeter vanilla flavor but feel free to skip it if you want.
• Chocolate Covered Heath Bits. You can buy chocolate-covered Heath bit pieces or you can take some chocolate-covered toffee bars and cut them into small pieces. These will go in the cookie dough as well as the topping of the bars.
• Semi-Sweet Chocolate Chips. You can use chocolate bars chopped up or chips. I prefer to use Callebaut chocolate callets.
• Mascarpone Cheese. Make sure it's softened to room temperature so it blends into the melted chocolate seamlessly.
• Toasted Slivered Almonds. I use slivered almonds but sliced almonds would work just fine too!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat the oven to 350F/180C and line a 9-inch square baking pan with foil and grease with nonstick cooking spray.

In a large bowl combine cookie dough, vanilla extract, first ⅓ cup of chocolate toffee bits.

Press into prepared pan, using wet fingers press until even. Bake for 15-18 minutes or until golden brown. Place on wire rack to cool.

Melt the chocolate, in a heat-proof bowl that fits snug over the saucepan of simmering water, so that the bowl is not touching the water, melt chocolate over medium-low heat. Take the bowl off of the water-filled pan and set it aside to cool for 10-15 minutes. You can alternatively melt the chocolate in the microwave in 15-second increments at half power, mix after every 15 seconds until just melted. 

Take the bowl of melted chocolate and whisk in the mascarpone cheese until the mixture is smooth.

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.

Store leftovers in an air-tight container in the fridge for up to 3 days. 

If you want you can use an 8-inch square pan for thicker bars, and increase the baking time so they fully bake.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Recipe Source: Food Network 

This post was originally published on January 25, 2014, as of April 6, 2022, the post has been updated.

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