Bill Sirmon joined us in the studio Friday to teach us how to make Mascarpone Chocolate Toffee Bars.


Vegetable cooking spray
1 pound refrigerated cookie dough. Use either peanut butter or sugar cookie dough (recommended: Pillsbury)
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Heath)
1 cup semisweet chocolate chips (recommended: Ghirardelli)
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
Optional - 1/4 cup chopped pecans, toasted * see Cook's Note


Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a baking pan with vegetable cooking spray. Lay a piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.
Using damp fingers, gently press the dough into the prepared pan. Place half of the chopped toffee bars pieces into the top of the cookie dough. Using the tines of a fork, prick the dough all over. Bake for 14 - 15 minutes or until the crust is lightly browned. Cool for 15 minutes.
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 chopped pecans (if desired) 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.

*Cook's Note: To toast pecans, 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.

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