This dessert is a sinfully delicious indulgence. A sugar cookie crust with chocolate toffee pieces, topped by a fudgy chocolate and mascarpone layer, topped by more chocolate toffee pieces and almonds. The two times I made them they were quite well-received and disappeared quickly! If you can’t find Skor® bars you can use Heath® but, (I know my Dad will agree) Skor® bars taste better!
Adapted from Giada’s recipe
1 pound refrigerated cookie dough (recommended: Pillsbury)
3 (1.4 oz) Skor® bars (2 for the cookie dough, 1 for the topping) coarsely chopped
½ tsp pure vanilla extract
1 cup semisweet chocolate chips (recommended: Ghiradelli)
1 tsp vegetable oil
1 cup (8 oz) mascarpone cheese, at room temperature
¼ cup sliced almonds, toasted *
Place oven rack in center of the oven and preheat to 350°.
Butter a 7 x 11 inch nonstick baking pan. Lay a sheet of parchment paper in the pan and let it hang over the side to allow for easy removal later. (see pic below) Butter the parchment.
In a medium bowl, combine the cookie dough, 2 chopped Skor® bars, and the vanilla extract. Press the dough into the prepared pan. Using the tines of a fork, prick the dough all over. Bake until the crust is lightly browned, about 15-18 minutes*. Cool for 15 minutes.
Melt the chocolate chips with the vegetable oil in a glass bowl set over a pot of simmering water and stir until the chocolate has melted. Cool the mixture for 10 minutes.
Whisk in the mascarpone cheese until the mixture is smooth. Using a spatula, spread the mixture over the cooled crust. Sprinkle the remaining Skor® pieces and sliced almonds over the chocolate mixture. Refrigerate for at least 2 hours until the chocolate layer is firm.
Cut into bars. Serve chilled (like my husband likes them) or at room temperature.
*to toast almonds, arrange in a single layer on a baking sheet and bake at 350° for 8-10 minutes until lightly browned.
*if you don’t have a 7×11, you can use an 8×8, but the crust and chocolate layer will be thicker, and you may have to bake the crust longer. The original recipe says to bake for 12-14 minutes, but it took more like 18 in my oven. Just keep an eye on it and pull it out when it has a nice “tan”.