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Keeping true to my earlier confession here’s another yummy nugget for my fellow chocoholics -
Marscapone Chocolate Toffee Bars
1 roll of Pillsbury refrigerated sugar cookie dough
2 Heath Toffee bars, coarsely chopped
1/2 teas. vanilla
1 cup semi-sweet chocolate chips
1 teas. vegetable oil
1 cup (8oz.) marscapone cheese (room temperature)
1/4 cup sliced almonds, toasted (optional)
Preheat oven to 350 degrees, move rack to middle of the oven. Spray an 8×8 pan with cooking spray. (To make your life really easy, put parchment paper – with extra hanging over on two ends- on top of that…easier to remove from pan!)
In medium bowl combine the cookie dough, half of the chopped Heath bars and vanilla. (I find it easiest to just dig in with my hands and mix it together…cookie dough is very stiff.) Using damp fingers press the dough into the prepared pan. Prick the dough all over with a fork and bake for 22-25 minutes until the dough is light brown all over. Cool 15 minutes.
Melt the chocolate chips with the oil in a bowl over simmering water stirring occasionally. Cool the chocolate for 10 minutes then whisk in the marscapone until smooth. Spread over the cooled crust and sprinkle with the remaining toffee bar chips and almonds. Cool in the refrigerator for 2 hours. Remove from pan by pulling up parchment paper, and cut into small squares and serve.
Rich and decadent!! My kind of treat!
~Recipe adapted from Giada Di Laurentiis~