A BIG yum for you this weekend

We made these treats last weekend for a little get together with friends.

They were SO delicious, worth every calorie.  But hey, I was just reading something about how chocolate scientifically makes you happy.  Hm.  I’d believe it, I feel better eating chocolate.

This recipe is a modification from a Giada recipe.  She used a sugar cookie layer on the bottom though.  Here it is, without further ado:

Mascarpone Chocolate Peanut Toffee Bars:

yum  (makes 16 very generous – sized bars)

  • Vegetable cooking spray
  • Peanut Butter Cookie Dough (either made from your fav recipe, or prepackaged Pillsbury type)
  • 1/2 c chopped peanuts
  • 2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided
  • 1/2 teaspoon pure vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 teaspoon vegetable oil
  • 1 cup (8 ounces) mascarpone cheese, at room temperature



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, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with cooking spray.

In a medium bowl, combine the cookie dough, the peanuts and vanilla extract. Using a spatula, 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.  You also might ahve to reprick the dough halfway through cooking.

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  chocolate-toffee candy pieces 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 preferably with ice cream on top.

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