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Features for "Almond Toffee Mocha Squares"
Served as dessert. Vegetarian dish.
Ingredients for "Almond Toffee Mocha Squares" (Click here for measurement conversion)
Brownies
1 (19 1/2 ounce) box Pillsbury Brownie Classics Fudge Toffee pieces or traditional Fudge Brownie mix
1 teaspoon instant Coffee granules or instant Coffee crystals
1/2 cup Butter, melted
1/4 cup Water
2 Eggs
1/2 cup finely chopped Chocolate-covered english Toffee Bars (two 1.4-oz bars)
1/2 cup Slivered Almonds, Almonds toasted*
Topping
4 ounces Cream Cheese, softened
1/3 cup packed Brown Sugar
1 teaspoon instant Coffee granules or 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*
Method for "Almond Toffee Mocha Squares"
To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.*. Turn oven to 350°F. Grease bottom only of 13x9-inch pan 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 fold in 1/2 cup chopped candy bars and 1/2 cup almonds. Spread batter in greased pan. Bake at 350F for 24-28 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. Increse 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.
Comments
Preparation time: 20 minutes
Cooking time: 3 1/2 hours
Serves: 12-18
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