clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
chocolate mascarpone sugar cookie bars stacked on top of each other on a white marble surface

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


Units Scale
  • 1 pound Refrigerated Sugar Cookie Dough
  • 1/2 Teaspoon Pure Vanilla Extract
  • 2/3 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
  • 1/3 cup Toasted Slivered Almonds


  1. Preheat the oven to 350F/180C and line a 9-inch square baking pan with foil and grease with nonstick cooking spray.
  2. In a large bowl combine cookie dough, vanilla extract, first 1/3 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.
  3. 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. 
  4. 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.
  5. Store leftovers in an air-tight container in the fridge for up to 3 days. 


  • To toast nuts place them on a cookie sheet and toast at 350F/180C for 7-11 minutes.
  • Total Time Includes Chill Time
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • 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 Card powered byTasty Recipes
chocolate cheesecake on a white plate with a cup of coffee in the background with some silverware on a grey background
confessions of a baking queen logo

The 5 Best

Chocolate Recipes