The graduation ceremony was really nice. The speakers were interesting and kept their comments short and sweet--what more could you ask for? Michael looked so handsome in his cap and gown...Reese especially liked the tassel.
After the ceremony we had some friends over for a graduation party. It was so nice to have so many friends and family over to help celebrate such an achievement...although Michael did what he could to shift the attention away from him. We had bbq and brats on the grill, and I made some goodies to go along with the spread. Peanut Butter Granola bars and Rice Krispies on steroids, two of my go-to's, were on the menu, along with some graduation cap cupcakes.
Reese was so happy to be reunited with her best friends! It was such a fun weekend that was over much too quickly. We are so proud of Michael for being such a champ! It's a bit hard to believe that it's all over, but we are pretty excited that it is.
To make the Mascarpone chocolate Toffee Bars, here's what you'll need:
1 pound refrigerated sugar cookie dough
2 (1.4-ounces) Skor bars, coarsely chopped, divided
1/2 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1 teaspoon vegetable oil
1 cup (8 ounces) mascarpone cheese, at room temperature
1/4 cup sliced almonds, toasted
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 sliced 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 bars. Serve at room temperature. This recipe is so easy and delicious--you'll love it!
Note: To toast almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly browned.