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Almond-Toffee-Mocha Squares




Source of Recipe


Pillsbury


List of Ingredients




Brownies
1 (19.5-oz.) box Pillsbury® Brownie Classics Fudge Toffee or Traditional Fudge Brownie Mix
1 teaspoon instant coffee granules or crystals
1/2 cup butter or margarine, melted
1/4 cup water
2 eggs
1/2 cup finely chopped toffee candy bars (two 1.4-oz. bars)
1/2 cup slivered almonds, toasted*
Topping
4 oz. cream cheese (from 8-oz. pkg.), softened
1/3 cup packed brown sugar
1 teaspoon instant coffee granules or crystals
1 1/2 cups whipping cream
1 teaspoon vanilla
1 cup chopped toffee candy bar (four 1.4-oz. bars)
1/2 cup slivered almonds, toasted*


Recipe



1. Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter, water and eggs with electric mixer on low speed for 1 minute. Gently stir in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan.
2. Bake at 350°F. for 24 to 28 minutes or until edges are firm. DO NOT OVERBAKE. Cool completely in pan on wire rack, about 1 hour.
3. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth. Increase speed to high; beat in cream and vanilla until soft peaks form.
4. Spread cream cheese mixture over cooled brownies. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top. Refrigerate at least 1 hour before serving. Cut into bars. Store in refrigerator.