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Mascarpone chocolate toffee bars may just be the ultimate dinner party dessert. Utterly indulgent and sophisticated, these beauties are a breeze to make and a nod to the classic English toffee candy: a rich and buttery crust topped with velvety smooth chocolate-mascarpone, roasted almonds, and toffee bits.

Mascarpone Chocolate Toffee Bars

With a bit of cookie, a bit of crunch, and plenty of creamy chocolate, these blissful bars are destined to become a classic.

Mascarpone Chocolate Toffee Bars

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Mascarpone Chocolate Toffee Bars

  • Yield: 16 bars

Ingredients

Crust

  • 1/2 cup unsalted butter, melted
  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 3/4 tsp vanilla extract
  • 1 1/2 cups flour
  • 1/8 tsp baking soda
  • 1/8 tsp salt

Topping

  • 1/2 cup semisweet chocolate chips
  • 1/2 tsp coconut oil
  • 1/2 cup mascarpone, at room temperature
  • 3 Tbsp roasted almonds, chopped
  • 3 Tbsp toffee bits

Instructions

  1. Preheat oven to 350°F and line an 8-inch square metal baking pan with parchment paper. Whisk together melted butter, sugar, brown sugar, and vanilla until combined. Whisk together flour, baking soda, and salt in a medium bowl; add to butter mixture and fold in until incorporated. Use a piece of parchment paper lightly coated with nonstick spray to press dough evenly into bottom of prepared pan. Bake for 20 minutes, until top and edges are golden and set. Transfer to a wire rack and cool completely.
  2. For the topping, combine chocolate chips and coconut oil in a microwave-safe bowl and microwave on high for 30 seconds. Remove and stir. Continue microwaving and stirring in 15 second intervals until melted and smooth. Let chocolate cool for five minutes. Add mascarpone to chocolate 1/4 cup at a time, stirring until mixture is smooth and creamy. Spoon chocolate mixture over cooled crust and smooth with an offset spatula; sprinkle with chopped almonds and toffee bits.
  3. Cover pan and chill in the refrigerator for at least two hours to set topping. Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment and place bars on a cutting board; cut into diamonds with a sharp knife. Store leftover bars in an airtight container in the refrigerator overnight; bring to room temperature before serving.

Notes

Inspired by Giada De Laurentiis.


Nutrition

  • Calories: 206
  • Carbohydrates: 22

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Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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22 comments

      1. Hi Marlene, you can make them a day in advance and refrigerate them overnight, but I wouldn’t freeze the bars since that will affect the texture – the mascarpone chocolate layer is meant to be nice and creamy.

  1. I think these bars are destined to become a favorite Laura! I have decided that your blog is my happy place! I love getting the notification that you’ve got a new post because I really enjoy your recipes. Your desserts are so creative and your photography always inspires me! Thanks for sharing another great recipe! Can’t wait to try these.

  2. These chocolate toffee bars sound out of this world! I know my kids would love it! I am certainly going to try and make it for the holidays! 🙂 Such perfect gifts too!!

  3. You’re definitely speaking my language. Toffee? Check. Mascarpone? Check. Two of my favorite dessert ingredients in one!!! These bars look amazing!

  4. I’ve fallen in love with mascarpone! We use it instead of butter for our morning toast, it’s always a treat. Stirred into chocolate for these toffee bars has daydreaming about eating that topping by the spoonful! A scrumptious post!

  5. These look incredible Laura. I’m a huge sucker for anything toffee as well as shortbread and this looks like a perfect combination of the two PLUS chocolate. That’s a win-win-win in my book!

  6. Have you ever made these with cream cheese instead of marscapone? I LOVE marscapone but don’t have it in my fridge right now. I’ve got cream cheese though… Just wondering
    Looks delicious:-)

    1. Hi Cindy, I have not tried them with cream cheese, but I think it should work just fine (let your cream cheese come to room temperature first). If you try it, let me know how they turn out! 🙂

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