Almond Toffee Mocha Squares

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This rich dessert will remind you of having a chocolate treat along with a cup of your favorite coffee. It is very rich and gooey - make sure you cut your bars into smaller than ususal size. This recipe was made for the pillsbury bake-off 41 (hollywood, 2004) & was submitted by beverly starr from nashville,ar.

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Steps

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To toast chopped almonds , spread on cookie sheet: bake at 325f for 6-8 minutes , stirring once , until light golden brown.

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Turn oven to 350f.

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Grease bottom only of 13x9-inch pan with cooking spray.

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In large bowl , beat brownie mix , 1 teaspoon instant coffee , butter water and eggs with electric mixer on low speed for 1 minute.

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Gently fold in 1 / 2 cup chopped candy bars and 1 / 2 cup almonds.

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Spread batter in greased pan.

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Bake at 350f for 24-28 minutes or until edges are firm.

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Do not overbake.

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Cool completely in pan on wire rack , about 1 hour.

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In medium bowl , beat cream cheese , brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth.

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Increse speed to high.

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Beat in cream and vanilla until soft peaks form.

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Spread cream cheese mixture over cooled brownies.

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Sprinkle 1 cup chopped candy bars and 1 / 2 cup almonds over top.

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Refrigerate at least 1 hour before serving.

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Cut into bars.

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Store in refrigerator.

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Ingredients

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toffee pieces, instant coffee granules, butter, water, eggs, chocolate-covered english toffee bar, slivered almonds, cream cheese, brown sugar, whipping cream, vanilla