Shelly's Recipe

ALMOND-TOFFEE-MOCHA SQUARES

Category: Bars

Brownies
1 pkg fudge brownie mix
1 tsp instant coffee granules or crystals
1/2 cup butter Melted
1/4 cup water
2 eggs
4 finely chopped toffee candy bars
1/2 cup slivered almonds, toasted

Topping
4 oz. cream cheese (from 8-oz. pkg.), softened
1/3 cup packed brown sugar
1 tsp instant coffee granules or crystals
1 1/2 cups whipping cream
1 tsp vanilla
1 cup chopped toffee candy bar (four 1.4-oz. bars)
12 cup slivered almonds, toasted*

Heat oven to 350. Grease bottom only of 13x9 inch pan with shortening or spray with cooking spray. In large bowl, beat brownie mix, 1 tsp 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 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 tsp 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.