Mascarpone chocolate toffee bars

Method

Mascarpone chocolate toffee bars

1) Position an oven rack in the middle of the oven. Preheat the oven to 180C/Gas 4.

2) Spray an 18 by 26-cm nonstick baking pan with vegetable cooking spray. Lay a 15 by 46-cm piece of parchment paper in 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 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 to 14 mins until the crust is lightly browned. Cool for 15 mins.

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. Cool the chocolate mixture for 10 mins. 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 hrs until the chocolate layer is firm.

5) Peel off the parchment paper and cut into 3 by 5-cm 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 degrees C/Gas 4 oven for 8 to 10 mins until lightly browned.