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.
Let's get to the recipe
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!
If you love chocolate and almonds don't miss my almond roca recipe or toffee brittle
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.
More dessert bar recipes
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PrintRecipe Card
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.
- Total Time: 2 Hours 30 Minutes
- Yield: 16 Bars 1x
Ingredients
- 1 pound Refrigerated Sugar Cookie Dough
- ½ Teaspoon Pure Vanilla Extract
- ⅔ cup Chocolate Covered Heath Bits (Can use 4 Chocolate Toffee Candy Bars Chopped)
- 170 grams (1 Cup) Semi-Sweet Chocolate Chips
- 8oz (1 Cup) Mascarpone cheese, softened to room temperature
- ⅓ cup Toasted Slivered Almonds
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. Prick the dough all over with a fork and bake for 15-18 minutes or until golden brown. Place on a 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.
Equipment
Notes
- To toast nuts place them on a cookie sheet and toast at 350F/180C for 7-11 minutes.
- Total Time Includes Chill Time
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mascarpone chocolate toffee cookie bars, chocolate mascarpone cookie bars
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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Johlene says
Love the combo of cookie dough and mascarpone cheese.. these look delightful! Pinterest doesn´t always have the answers 😉 Have a good week! Xx
Elizabeth says
Thanks Johlene 🙂 Hope you have a lovely week!
Kayle (The Cooking Actress) says
I could fill a pool with these, dive in, then eat my way out...and be a happy camper 🙂 😛
Elizabeth says
Haha can I come swimming in that pool?! 🙂
Ashley says
Whoa these sound awesome! Between the sugar cookie, mascarpone, toffee and almonds ... just perfect! I wish I had one to go with my afternoon coffee : )
Elizabeth says
They were perfect! 🙂
Nicole @ Young, Broke and Hungry says
These bars sound like an amazing combo and I love how the recipe calls for pre-made sugar cookie dough.
Elizabeth says
Right, that was the part that drew me in!!
Andrew says
I really don't like cheese, but in those pictures it looks great.
Thanks for the recipe.
Hayley @ The Domestic Rebel says
I can't even deeeeeal with this, Liz! It reminds me too much of the tiramisu from the scary man restaurant, but like, infinitely better because it has sugar cookies and almonds and toffee bits. HELLO, AMAZING. I kinda wanna do a Ms. Doubtfire-esque facial with the chocolate & mascarpone mixture.
Paige says
I just won a competition, so I made these to celebrate and they were just the treat I needed!
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Paige, so glad you enjoyed the recipe! Congrats on the competition! XX Liz