Mascarpone Chocolate Toffee Bars - cooking recipe

Ingredients

1 (16 ounce) package Pillsbury sugar cookie dough, refregerated
2 (1 1/2 ounce) Heath candy bars, coarsely chopped and divided in half
1/2 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 teaspoon vegetable oil
1 cup mascarpone cheese, room temperature
1/4 cup sliced almonds, toasted

Preparation

Preheat oven to 350*F and position the rack in the center of the oven.
Spray a 7x10.75 inch nonstick baking pan. Lay a piece of parchment paper, making sure the side overhang quite a bit, so you can just pull on the sides to take the bars out. Spray the parchement paper.
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 a fork, prick the dough all over. Bake for 12 to 14 minutes 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 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.