Mascarpone Chocolate Toffee Bars

A black leopard cake stand calls for just a bit of decadence. Enter these indulgent (yet deceptively easy) dessert bars from Giada de Laurentiis.

Store bought cookie dough gets elevated when mixed with Heath candy and almond extract, then topped with a chocolate mascarpone ganache. An extra helping of chopped Heath and toasted almonds give the topping a sweet crunch.

Put this in your dessert rotation and you will not be disappointed!

Shop our leopard collection here !

Shop our leopard collection here !

Mascarpone Chocolate Toffee Bars

adapted from Giada de Laurentiis

INGREDIENTS

  • Vegetable cooking spray

  • 1 pound refrigerated sugar cookie dough

  • 3 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (Heath or Skor)

  • 1 tsp almond extract

  • 1 cup semisweet chocolate chips (recommended Ghirardelli)

  • 1 teaspoon vegetable oil (can also sub avocado oil)

  • 1 cup (8 ounces) mascarpone cheese, at room temperature (can also sub cream cheese if you can’t find mascarpone)

  • 1/4 cup sliced almonds, toasted

DIRECTIONS

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

  2. Spray an 8x8” nonstick baking pan with cooking spray. Press a piece of parchment paper into 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 Heath candy pieces and almond 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(can also melt in microwave in 30 second intervals). 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.

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Order your custom cake stand in our Etsy shop !

Happy Friday!