Almond-toffee-mocha Squares

Total Time: 3 hrs 30 mins Preparation Time: 20 mins Cook Time: 3 hrs 10 mins

Ingredients

• Servings: 12
• 1 (19 1/2 ounce) box pillsbury brownie classics fudge toffee pieces or 1 (19 1/2 ounce) box traditional fudge brownie mix
• 1 teaspoon instant coffee granules or 1 teaspoon instant coffee crystals
• 1/2 cup butter, melted
• 1/4 cup water
• 2 eggs
• 1/2 cup finely chopped chocolate-covered english toffee bar (two 1.4-oz bars)
• 1/2 cup slivered almonds, almonds toasted*
• 4 ounces cream cheese, softened
• 1/3 cup packed brown sugar
• 1 teaspoon instant coffee granules or 1 teaspoon instant coffee crystals
• 1 1/2 cups whipping cream
• 1 teaspoon vanilla
• 1 cup chopped toffee pieces, candy bar bars (four 1.4 oz)
• 1/2 cup slivered almonds, toasted*

Recipe

• 1 note:.
• 2 *to toast chopped almonds, spread on cookie sheet: bake at 325f for 6-8 minutes, stirring once, until light golden brown.*.
• 3 turn oven to 350°f.
• 4 grease bottom only of 13x9-inch pan with cooking spray.
• 5 in large bowl, beat brownie mix, 1 teaspoon instant coffee, butter water and eggs with electric mixer on low speed for 1 minute.
• 6 gently fold in 1/2 cup chopped candy bars and 1/2 cup almonds.
• 7 spread batter in greased pan.
• 8 bake at 350f for 24-28 minutes or until edges are firm.
• 9 do not overbake.
• 10 cool completely in pan on wire rack, about 1 hour.
• 11 in medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth.
• 12 increse speed to high; beat in cream and vanilla until soft peaks form.
• 13 spread cream cheese mixture over cooled brownies.
• 14 sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top.
• 15 refrigerate at least 1 hour before serving.
• 16 cut into bars.
• 17 store in refrigerator.