Mascarpone Chocolate Toffee Bars Food

MASCARPONE CHOCOLATE TOFFEE BARS

Steps:

• 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.

TOFFEE BARS

Steps:

• Preheat the oven to 350 degrees F.
• Lightly butter a 9-by-13-inch baking pan, preferably a light-colored aluminum or steel pan. (Dark pans cause over-browning.)
• Heat a large skillet over medium heat, add the butter, and cook until the butter foams and turns amber brown, 3 to 5 minutes. Pour the butter into a large bowl and set aside until cool enough to touch.
• Meanwhile, sift the flour, baking powder, nutmeg and salt together into a bowl.
• In the bowl of a stand mixer, or using a hand mixer, combine the brown sugar with the butter and mix until combined. Add the eggs and vanilla, and mix until smooth, thick and light, 3 to 5 minutes. (You want to make sure the mixture is very light and airy, like frosting.) Stir in the sifted flour mixture and mix by hand until incorporated.
• Pour the batter into the prepared baking pan and spread it into an even layer, smoothing the top. Scatter the hazelnuts, pressing lightly to submerge them about halfway in the batter.
• Bake until the surface wrinkles evenly and turns nut brown, about 35 minutes. Let cool completely, at least 2 hours, before cutting into 2-inch bars.