Anything that combines chocolate, cream cheese and toffee is ok in my book! I adapted this recipe from Giada De Laurentiis, who used mascarpone cheese in hers (doesn't she in everything? Love her!). These are rich and decadent and sort of a semi-homemade type dessert because you use refrigerated cookie dough for the crust.
Makes 21 bars
1 tube refrigerated sugar cookie dough
1/2 cup toffee bits
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
8 oz cream cheese, room temp
Preheat oven to 350 degrees. Spray a 7 x 10 inch baking pan with non-stick cooking spray. Lay a piece of parchment paper in the pan, allowing excess paper to overhang the sides. Spray the parchment paper with cooking spray.
In a medium bowl, combine the cookie dough, 1/2 of the toffee bits and vanilla extract. Using damp fingers, gently press the dough into the 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 is melted. Cool for 10 minutes. Whisk in the cream cheese until smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining toffee bits over the mixture. Refrigerate for at least 2 hours until firm.
Peel off the parchment paper and cut into bars, serve at room temperature.
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