is the kind you'd like to take to potlucks
and watch it disappear with pleasure.
I watched Giada De Laurentis on food network
make these cookies one day.
I basically followed her recipe except for some changes
in the ingredients as I used whatever I had.
I didn't have the mascarpone, so I substituted cream cheese.
She used refrigerated cookie dough,
I used my sugar cookies recipe #48, click here.
She used toffee, I used butterfinger bars.
With my sugar cookies recipe I made this bar cookies
using 12" x 16 1/2" cookie sheet
as it is twice the amount Giada used.
I doubled the rest of the ingredients as well.
It can yield from 48 to 60 squares depending
on the size you want your slices.
This is a big batch, ideal to take to pot lucks.
You can also use any of your favorite sugar cookies recipe.
You can press the dough down using your fingers
or you can use this gadget, mini rolling pin,
if you have one.
It makes it faster and easier to press the dough down,
and with the tines of a fork, prick the dough all over.
Bake the cookie in a 350 degrees pre-heated oven for 14 minutes
Or till the edges are lightly browned.
The cook gets the first slice!
Do you think the cook can wait 2 long hours before slicing it?
Vegetable cooking spray
1 pound refrigerated sugar cookie dough (recommended: Pillsbury)
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (recommended: Skor) 1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chip (recommended: Ghirardelli)
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
1/4 cup sliced almonds, toasted
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray.
Lay a 6 by 18-inch piece of parchment paper in the pan.
Spray the parchment paper lightly with cooking spray.
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 the tines of 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.
Cut into 1 1/2 by 2-inch bars. Serve at room temperature.Note:
To toast almonds, arrange in a single layer on a baking sheet.
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.