Almond-Toffee-Mocha Squares |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 18 |
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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. Ingredients:
1 (19 1/2 ounce) box pillsbury brownie classics fudge toffee pieces or 1 (19 1/2 ounce) box traditional fudge brownie mix |
1 teaspoon instant coffee granules or 1 teaspoon instant coffee crystals |
1/2 cup butter, melted |
1/4 cup water |
2 eggs |
1/2 cup finely chopped chocolate-covered english toffee bar (two 1.4-oz bars) |
1/2 cup slivered almonds, almonds toasted |
4 ounces cream cheese, softened |
1/3 cup packed brown sugar |
1 teaspoon instant coffee granules or 1 teaspoon 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 |
Directions:
1. Note:.
2. *To toast chopped almonds, spread on cookie sheet: bake at 325F for 6-8 minutes, stirring once, until light golden brown.*.
3. Turn oven to 350°F.
4. Grease bottom only of 13x9-inch pan with cooking spray.
5. In large bowl, beat brownie mix, 1 teaspoon instant coffee, butter water and eggs with electric mixer on low speed for 1 minute.
6. Gently fold in 1/2 cup chopped candy bars and 1/2 cup almonds.
7. Spread batter in greased pan.
8. Bake at 350F for 24-28 minutes or until edges are firm.
9. DO NOT OVERBAKE.
10. Cool completely in pan on wire rack, about 1 hour.
11. In medium bowl, beat cream cheese, brown sugar and 1 teaspoon instant coffee with electric mixer on medium speed until smooth.
12. Increse speed to high; beat in cream and vanilla until soft peaks form.
13. Spread cream cheese mixture over cooled brownies.
14. Sprinkle 1 cup chopped candy bars and 1/2 cup almonds over top.
15. Refrigerate at least 1 hour before serving.
16. Cut into bars.
17. Store in refrigerator.
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