Ingredients: BROWNIES 1 (19.5-oz.) pkg. Pillsbury® Brownie Classics Fudge Toffee Brownie Mix or Pillsbury® Brownie Classics Fudge 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, toastedTOPPING 4 oz. cream cheese (from z. 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 Directions: 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.
Yield: 16 bars
Tips: * To toast almonds, spread on cookie sheet; bake at 350°F. for 5 to 7 minutes, stirring occasionally, until golden brown. Or spread almonds in thin layer in microwaveable pie pan; microwave on High for 4 to 7 minutes, stirring frequently, until golden brown.
>Nutrition Information
High Altitude: (Above 3500 Ft.) (ABOVE 3500 FEET): Make brownies following High Altitude directions on box. Bake at 350°F. for 28 to 32 minutes.
z. pkg.), softened
