Sunday, May 9, 2010

Chocolate Cream Cheese Toffee Bars

I saw these when I was watching the Food Network and knew I needed to make them! They are so easy because you use already prepared everything pretty much. In the original recipe she used only 2 toffee bars, but I upped it to 4 because it didn't seem like enough. She also used toasted almonds on top, but we're not much of the nut type, so I left them out. These are absolutely divine! I think it's my new favorite dessert by far. The proportions are so perfect...with the cream cheese, chocolate and cookie. The toffee bar is so perfectly crunchy too!! LOVE THEM!!
1 pound refrigerated sugar cookie dough
4 toffee bars, chopped (I used Heath bars)
1/2 t vanilla
1 cup semi-sweet chocolate chips
1 (8oz) cream cheese, room temperature

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F.

Spray a 8x8-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, 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 about 20 minutes until the crust is lightly browned. Cool for 15 minutes.

Place the chocolate chip 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 cream cheese until the mixture is smooth. Using a spatula, spread the chocolate mixture over the cooled crust. Sprinkle the remaining 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.

*From the Food Network

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