Ingredients
1
(18.4-oz.) box Pillsbury™ Family Size Chocolate 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*
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*
Preparation
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.
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.
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.
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.
