Mascarpone Chocolate Cookie Bars

Quick and Easy, Mascarpone Chocolate Cookie Bars

Quick and Easy, Mascarpone Chocolate Cookie Bars

Longing for something chocolaty and decadent?  Of course you are.  These Mascarpone Chocolate Cookie Bars are ripped off, I mean “inspired” by Giada’s Mascarpone Chocolate Toffee Bars and they are addicting.  I mean it…seriously addicting.  My father took a few for the road after Joe’s birthday party.  The next day he called to ask if I would deliver some additional chocolate cookie bars to the house – apparently he needed his “fix”.  Sadly, he was out of luck…I had just devoured the last one. 

I adapted Giada’s recipe slightly, simply because I couldn’t find one of the key ingredients – the old school Skor Bar.  Remember the Skor Bar?  Made by Hershey’s, it was a combination of tooth shattering toffee covered in an extremely thin layer of chocolate.  I don’t know why, but the Skor Bar seems so 80’s to me now – maybe because that is when they were at their peak of popularity.  Now you can’t seem to find them – at least not where I live.  

To keep with the toffee chocolate theme of the recipe, I purchased another Hershey’s product instead of the Skor, a bag of Hershey’s Nuggets. They consist of both chocolate,  toffee pieces and almonds without the risk of a trip to the dentist.  They worked well in the recipe, perhaps even better than the Skor would have done; the bars ended up  more chocolaty – and I love chocolate!

Mascarpone Chocolate Cookie Bars

Ingredients:

  • Vegetable cooking spray
  • 1 pound refrigerated sugar cookie dough
  • 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips (I used Hershey’s semi sweet)
  • 1 teaspoon vegetable oil
  • 1 cup (8 ounces) mascarpone cheese, at room temperature
  • 1/4 cup honey roasted sliced almonds

Directions:

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

2.) 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.

3.) 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.

4.) 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.

5.) Peel off the parchment paper and cut into 1 1/2 by 2-inch bars. Serve at room temperature.

Admit it...you want one now.

Admit it...you want one now.

Share and Enjoy:
  • Digg
  • del.icio.us
  • Facebook
  • Google
  • TwitThis
  • Yahoo! Buzz
  • E-mail this story to a friend!
  • MySpace
  • Reddit
  • StumbleUpon

Tags: , , , , ,

Leave a Reply

Comment spam protected by SpamBam


google