Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

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.