Dessert

Marscipone Fudge is for Dessert.

Marscipone Fudge takes 20 minutes to prepare.

Marscipone Fudge takes 14 minutes to cook.

Marscipone Fudge makes 16 servings.

The ingredients for Marscipone Fudge are:

Vegetable cooking spray
1 tube refrigerated sugar cookie dough, at room temperature
2 (1.4-ounces) chocolate-toffee candy bars, coarsely chopped, divided (*You can add more if you really love toffee!)
1/2 tsp. vanilla extract
1 C. semisweet chocolate chips
1 tsp. vegetable oil
1 C. (8 ounces) mascarpone cheese, at room temperature
1/4 C. salted almonds, chopped

Here is how you make Marscipone Fudge:

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, 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 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 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 remaining chocolate-toffee candy pieces and chopped almonds 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 inch by 1 inch bars. Serve at room temperature.Number of Servings: 16Recipe submitted by SparkPeople user CASEYMBAUER.

The nutritional information for Marscipone Fudge is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 222.1

• Total Fat: 14.9 g
• Cholesterol: 25.3 mg
• Sodium: 83.7 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 0.3 g
• Protein: 1.1 g