Mascarpone Chocolate Toffee Bars

Method

How to make Mascarpone Chocolate Toffee Bars

Position an oven rack in the middle of the oven. Preheat the oven to 180°C/gas mark 4.

Spray an 18cm x 26cm non-stick baking tray with vegetable cooking spray. Lay a 15cm x 46cm 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, half of the chopped chocolate-toffee candy pieces and vanilla essence. Using damp fingers, gently press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake for 12-14 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 pieces and sliced almonds over the chocolate mixture. Refrigerate for at least two hours until the chocolate layer is firm.

Peel off the parchment paper and cut into 3cm x 5cm bars. Serve at room temperature.

* Cook's Note:

To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 180°C/gas mark 4 oven for 8-10 minutes until lightly browned.