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1
Position an oven rack in the middle of the oven.
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2
Preheat the oven to 350 degrees F.
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3
Spray a 7 by 10 3/4-inch nonstick baking pan with vegetable cooking spray.
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4
Lay a 6 by 18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides.
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5
Spray the parchment paper lightly with cooking spray.
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6
In a medium bowl, combine the cookie dough, 1/2 of the chopped chocolate-toffee candy pieces and vanilla extract.
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7
Using damp fingers, gently press the dough into the prepared pan.
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8
Using the tines of a fork, prick the dough all over.
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9
Bake for 12 to 14 minutes until the crust is lightly browned.
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10
Cool for 15 minutes.
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11
Place the chocolate chips and vegetable oil in a medium bowl.
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12
Place the bowl over a pan of simmering water and stir until the chocolate has melted.
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13
Cool the chocolate mixture for 10 minutes.
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14
Whisk in the mascarpone cheese until the mixture is smooth.
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15
Using a spatula, spread the chocolate mixture over the cooled crust.
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16
Sprinkle the remaining chocolate-toffee candy pieces and sliced almonds over the chocolate mixture.
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17
Refrigerate for at least 2 hours until the chocolate layer is firm.
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18
Peel off the parchment paper and cut into 1 1/2 by 2-inch bars.
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19
Serve at room temperature.
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20
*Cook's Note: To toast almonds, arrange in a single layer on a baking sheet.
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21
Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.
