Mascarpone Chocolate Toffee Bars

I'm not sure when it happened, but somewhere along the way I've become a snob. A complete and total baking snob. I admit it. I came to this realization not too long ago after I found myself turning my nose up at some birthday cake being served at a friend's party. Before you get all huffy with me, no, I didn't ask them if it was a "boxed cake" and then refuse when asked if I would like some. That would have just been rude. Rather, I accepted a piece knowing it wasn't from scratch and politely ate a bite. I proceeded to eat a second bite merely to confirm that I really didn't like the first bite. Yup, total snob. I couldn't eat it.

The funny thing is that I used to be all about boxed cakes and cookies and whatever had sugar or chocolate in it. Then, I started making custom cakes and spending all my free time in the kitchen sampling recipes. I developed this insatiable need to bake and learn new pastry skills. From there my palate changed and my snobbery was born. While, I am comfortable with it most of the time, I do find myself scoffing at recipes simply because they don't make all the elements from scratch. I turn my nose up at them, most definitely unnecessarily.

How did I see the error of my ways, you ask? Well, I had this mascarpoone cheese that needed to be used, you see. I also had a last minute party to attend. Since I don't like to show up empty handed, I needed a quick dessert to make and bring along. So, I googled mascarpone and dessert, and there it was, what seemed like the perfect recipe from Mrs. Giada Di Laurentiis herself.

Then, I read through it closely, and here is how it pretty much went in my head... "Wait a minute, say what? Store bought cookie dough? I don't have to make my own toffee? Dang, this won't work then. It can't be that good..... but, it's Giada's? And, I have no time.... Fine! I will try it."

Like I said, total SNOB!

Well, what a silly, foolish girl I've been. These were wonderful... rich, delicious and a huge hit at the party! The best part of all was how remarkably easy they were. Not only did the Pillsbury cookie dough and Heath bar work wonderfully in the recipe, it made my life so much easier not having to make the shortbread and toffee from scratch. Lesson learned. Make these bars. Thank you Giada.

Have a Sweet Day!

Jaime @ The Great Cake Company

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MASCARPONE CHOCOLATE TOFFEE BARS  

Recipe adapted from Giada De Laurentiis via foodnetwork.com
Makes about 21 Bars 

INGREDIENTS
1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor)
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips (recommended: Ghirardelli)
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
1/4 cup sliced almonds, toasted* 

Method 

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

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.

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 about 20 minutes, or until the crust is lightly browned. Once removed from oven, gently press down any high parts of the cookie with the back of a spoon. Cool for 15 minutes.

Place the chocolate chips and vegetable oil in a medium microwave safe bowl. Heat chocolate and oil for 45 seconds in microwave. Remove and stir chocolate. Heat chocolate again for 15 seconds. Remove and stir until all chocolate is 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.

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

* To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.